As the readers of our Blog may have guessed, I rather like colorful food. However, I do prefer natural colors to those inspired by food scientists.
I came up with this Couscous, Roasted Vegetables and Mozzarella Salad one summer evening, around 20 years ago, in an attempt to recreate the look and taste of a salad I had on vacation by the Mediterranean. Albeit, it’s so long ago now, I just cannot remember where!!
It is a classic example of what you can achieve with nature’s palette of color and flavor. The mix of vibrant color and medley of sweet n’ savory tastes and textures are simply exquisite
For Roasted Veg you’ll need: 2 Courgettes / Zucchini in the US, (sliced fine lengthwise) – 1 Large Red Onion (finely sliced across) – 3 Whole Bell Peppers (Red, Yellow and Orange), Olive Oil and 2-3 tbsp of Balsamic Vinegar. For the Couscous, you’ll simply require 250g / 9 oz of Whole Wheat North African style Couscous, 1 tsp salt, 1 tbsp of Extra Virgin Olive Oil, 1 tsp of Turmeric and 2-3 knobs of butter. You will also need 2 x Buffalo Mozzarella Balls!
Couscous – Heat 250 ml / 9 fl oz of water in a pot until it boils, then add salt, turmeric and olive oil, lower to simmer, pour in the couscous and mix with a wooden spoon until all the liquid is absorbed
Take off the heat and cover with a lid for 5 minutes, mix in the butter while heating gently again until it is absorbed. The Couscous should be bright yellow with loose grains
Roasted Veg – If you have a gas hob, char the peppers straight on the flame until all the skin has been blackened (or place in the oven at 220 c / 425 f, for the same effect). Remove from hob / oven, place in a bowl and cover with cellophane – after 5 minutes, remove and pinch off the charred skin. Slice open, remove seeds and stalk, slice into long strips and place in a large bowl
Heat a griddle rubbed with olive oil, cook the onions and courgette / zucchinis, on this, until black char lines appear
Then mix all the veg in alarge bowl with the balsamic vinegar
To finish, mix the dressed veg with the couscous, rip up the mozzarella and mix into the salad
All the Colors of the Rainbow and tastes of the summer by the Mediterranean combined
Truly delicious served with a glass of dry Rose Wine!