Roasted Vegetable Couscous Salad with Harissa-Style Dressing

There’s something inherently comforting and deeply satisfying about a dish that balances robust, earthy flavors with a bright, zesty finish. I first encountered a version of this salad years ago at a bustling Mediterranean market, the air thick with the scent of grilling vegetables and exotic spices. It was a revelation – a vibrant tapestry of textures and tastes that spoke of sunshine and generous hospitality. The medley of deeply caramelized vegetables, each bursting with its own unique sweetness, piled high on a fluffy bed of couscous, all brought together by a dressing that hummed with a gentle, lingering heat, instantly transported me. It’s a dish that feels both sophisticated enough for a dinner party and wonderfully casual for a weeknight meal.

Recipe Overview

• Prep Time: 1 hour (includes vegetable salting time)
• Cook Time: 30-40 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4
• Yield: One large salad bowl
• Dietary Type: Vegetarian (can be made vegan by omitting goat cheese)

Ingredients

For the Roasted Vegetables:

• 1 small eggplant, cut into 1-inch (2.5 cm) dice, skin left on
• 2 medium zucchini, cut into 1-inch (2.5 cm) dice, skin left on
• 1 lb cherry tomatoes, skinned
• 1 small red pepper, de-seeded and cut into 1-inch (2.5 cm) pieces
• 1 small fennel bulb, chopped
• 1 large onion, sliced and cut into 1-inch (2.5 cm) pieces
• 2 fat garlic cloves, crushed
• 2 tablespoons fresh basil leaves, torn so that they stay quite visible
• 3 tablespoons extra virgin olive oil
• 2 ounces pitted black olives, chopped
• 1 tablespoon capers, drained
• Salt & freshly ground black pepper to taste

For the Couscous:

• 10 ounces medium couscous
• 18 fluid ounces vegetable stock
• 4 ounces firm goat cheese, cut into sugar cube-sized pieces (optional, for non-vegan version)
• Salt & freshly ground black pepper to taste

For the Salad:

• 3 ounces mixed salad greens or 3 ounces baby greens

For the Harissa-Style Dressing:

• 4 fluid ounces extra virgin olive oil
• 1 teaspoon cayenne pepper
• 2 tablespoons ground cumin
• 2 tablespoons tomato puree
• 4 tablespoons lime juice (about 2 limes)

To Garnish:

• 1 tablespoon black onion seeds

Equipment Needed

• Large colander
• Plate and a heavy weight (e.g., cans of food)
• Clean kitchen cloth
• Large roasting pan or sheet pan
• Large, heatproof bowl
• Fork
• Medium bowl (for dressing)
• Whisk
• Serving container for dressing
• Large, wide salad bowl

Instructions

First, we embark on the crucial step of preparing the roasted vegetables. This process begins with the eggplant and zucchini. Ensure they are cut into uniform 1-inch (2.5 cm) dice, and importantly, leave the skins on. In a colander, toss these diced vegetables with a level teaspoon of salt. Place a plate on top of the salted vegetables and then add a heavy weight. This step is vital for drawing out some of the bitter juices from the eggplant and zucchini, ensuring a sweeter, more palatable result. Let them sit for at least an hour.

Following the salting period, gently squeeze out any excess juices from the eggplant and zucchini. Thoroughly dry the dice in a clean kitchen cloth. This ensures that when they roast, they’ll caramelize beautifully rather than steam.

While the eggplant and zucchini are draining, preheat your oven to a robust gas mark 9, which translates to 475°F (240°C). This high heat is key to achieving those desirable toasted edges on our vegetables.

Now, it’s time to assemble the roasting pan. Arrange the prepared eggplant, zucchini, cherry tomatoes, red pepper, fennel bulb, and onion in the roasting pan or on a sheet pan. Sprinkle them with the crushed garlic and torn basil leaves. Drizzle everything generously with the extra virgin olive oil and toss thoroughly to ensure each piece is well-coated. Season generously with salt and freshly ground black pepper.

Place the pan on the highest shelf of your preheated oven. Roast for 30-40 minutes, or until the vegetables are gloriously toasted brown at the edges. Keep an eye on them, as oven temperatures can vary.

Once the vegetables are perfectly roasted, carefully remove them from the oven. While still warm, stir in the chopped black olives and drained capers. Transfer the roasted vegetable mixture to a plate to cool.

When you are ready to assemble the salad, it’s time for the couscous. Place the medium couscous in a large, heatproof bowl. Pour the boiling vegetable stock over the couscous. Add a pinch of salt and pepper, then stir it with a fork. Cover the bowl and let it sit for 5 minutes. During this time, the couscous will absorb all the stock and become wonderfully softened and fluffy.

While the couscous is resting, prepare the goat cheese by cutting it into sugar cube-sized pieces, if you are using it.

Next, create the vibrant dressing. In a medium bowl, whisk together the extra virgin olive oil, cayenne pepper, ground cumin, tomato puree, and lime juice. Ensure all ingredients are thoroughly combined. Pour the dressing into a serving container, making it accessible for drizzling and serving on the side.

To serve the salad, spoon the fluffy couscous into a large, wide salad bowl. Gently fork in the cubes of goat cheese (if using) along with the cooled roasted vegetables. This ensures the cheese is slightly softened by the residual warmth of the couscous and vegetables.

Arrange the salad leaves artfully on top of the couscous and vegetable mixture. Just before serving, drizzle a little of the harissa-style dressing over the top, followed by a delicate sprinkling of black onion seeds for a delightful visual and textural contrast. Pass the remaining dressing around separately, allowing each diner to add more to their preference.

Expert Tips & Tricks

• Vegetable Preparation is Key: Don’t skip the salting step for the eggplant and zucchini. It truly makes a difference in the final flavor by removing bitterness and preventing them from becoming waterlogged.
• High Heat Roasting: The high oven temperature is crucial for achieving beautifully caramelized and slightly charred edges on your vegetables. This adds depth and complexity to the dish.
• Couscous Hydration: Ensure your vegetable stock is boiling when you pour it over the couscous. This “steams” the couscous, leading to perfectly separated grains.
• Dressing Emulsification: For an even smoother dressing, you can briefly pulse the ingredients in a small food processor or use an immersion blender.
• Make-Ahead Potential: The roasted vegetables and the dressing can be prepared a day in advance and stored separately in airtight containers in the refrigerator. Bring the roasted vegetables to room temperature before assembling the salad. The couscous is best made closer to serving time for optimal texture.

Serving & Storage Suggestions

This Roasted Vegetable Couscous Salad is best served at room temperature, allowing the flavors to meld beautifully. It makes a stunning centerpiece for a light lunch or a vibrant side dish for grilled meats or fish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The textures might change slightly upon refrigeration, but the flavors will still be delicious. It is not recommended to freeze this salad. When ready to serve leftovers, gently stir the salad and add a touch more dressing if needed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	843.9 kcal
Calories from Fat	444 kcal
Total Fat	49.4 g	75%
Saturated Fat	11.5 g	57%
Cholesterol	22.4 mg	7%
Sodium	375.9 mg	15%
Total Carbohydrate	84.4 g	28%
Dietary Fiber	14.4 g	57%
Sugars	12.5 g	50%
Protein	21.1 g	42%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods. This data assumes the inclusion of goat cheese.

Variations & Substitutions

• Vegan Option: Omit the goat cheese entirely for a delicious vegan rendition. You could add toasted nuts like almonds or pistachios for extra texture and healthy fats.
• Grain Alternatives: While couscous is traditional, you could also use quinoa, bulgur, or even farro for a heartier salad. Adjust cooking liquid and time accordingly.
• Vegetable Swaps: Feel free to adapt the roasted vegetables to what’s in season or what you have on hand. Bell peppers of any color, sweet potatoes, butternut squash, or even cauliflower would be excellent additions.
• Spicier Dressing: For those who love extra heat, increase the cayenne pepper or add a pinch of red pepper flakes to the dressing. A small amount of harissa paste could also be incorporated for a more authentic harissa flavor.
• Herb Variations: Fresh mint or parsley can be used in place of or in addition to basil for a different herbaceous note.

FAQs

Q: Why do I need to salt the eggplant and zucchini?
A: Salting helps to draw out excess moisture and some of the natural bitterness from these vegetables, leading to a better texture and sweeter flavor when roasted.

Q: Can I make this salad ahead of time?
A: Yes, the roasted vegetables and dressing can be made a day in advance. Assemble the salad closer to serving time for the best texture of the greens and couscous.

Q: What kind of couscous should I use?
A: Medium couscous is recommended, as it absorbs liquid evenly and results in fluffy grains. Fine couscous can become mushy if overcooked.

Q: How can I ensure the couscous isn’t sticky?
A: Using boiling liquid and fluffing with a fork after resting helps to separate the grains. Avoid stirring too vigorously during the resting period.

Q: Is the cayenne pepper essential for the dressing?
A: The cayenne pepper provides a subtle warmth that complements the other flavors. You can adjust the amount to your spice preference or omit it if you prefer a milder dressing.

Final Thoughts

This Roasted Vegetable Couscous Salad with its vibrant Harissa-Style Dressing is a testament to the beauty of simple, fresh ingredients transformed into something truly special. It’s a dish that celebrates color, texture, and a harmonious balance of flavors. I encourage you to gather your ingredients, embrace the process, and savor every bite. It’s the perfect dish to share with loved ones, or to simply enjoy as a nourishing and flavorful meal for yourself. Pair it with a crisp white wine or a refreshing glass of iced mint tea for a truly delightful experience.