Roasted Vegetable Couscous Salad with Harissa-style Dressing


We talked about it when we were making cards, but it has gone so hot here.  Even just to get in and out of a taxi is so hot and uncomfortable and the airconditioning in the Study doesn’t seem to work well (this happens when it’s very hot because it’s not effective one).   I’m hating it already and it’ll be like this until September.  Yuk…

今日の夕食は、Delia Smithの「Roasted Vegetable Couscous Salad with Harissa-style Dressing」の応用。金曜日からお肉ばかり食べていた気がするので(週末は夫がお料理するので、そうなることが多いのです)、野菜不足を感じた時によく作るお料理です。野菜をローストして、クスクスと一緒にピリ辛のエキゾチックなクミン風味のソースといただきます。今日はチキンも少し添えました。混ぜても良いですが、なんとなく別添えの方が好み。焼くだけなので手間は全くかからないのですが、この暑い中、高温でオーブン調理は暑い(涙)。

Today’s dinner was a variation of Delia Smith’s “Roasted Vegetable Couscous Salad with Harissa-style Dressing“.  I feel we were eating too much meat on Friday, Saturday & Sunday and this is a dish I tend to cook when I feel we haven’t been eating enough vegetables.  Today I served it with a chicken breast (cooked in my usual way of searing outside first then cooking it through in the oven).  I could have mixed the chicken but I somehow prefer it on the side.  It’s such an easy recipe but the only problem is that the kitchen gets so hot from the oven.


I used onion, garlic, aubergine, courgette, pepper, tomato, coriander leaves and lettuce.


I first put couscous in the glass bowl, then roasted vegetables, then lettuce so you cannot see much of the vegetables but there are a lot.  Although it’s better to put lettuce first then the vegetables, I knew there will be quite a lot left and didn’t want to make it look too messy for tomorrow.  The left-over will be my husband’s lunch box and my lunch tomorrow.









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