Here is an idea for a warm Autumn salad. I used this new ingredient that Sainsburys provided me to trial. It’s just called Giant Cous Cous on the packet. A little bit of research revealed that this is used a lot in Israeli cuisine. Unlike the more common cous cous, this needs to be boiled for about 10 minutes.
Giant Cous Cous can also be added to soups or used like pasta. After cooking, the texture is quite chewy but beware not to over cook it as it can get gelatinous.
Giant cous cous with roasted vegetables
- 300 g Giant Cous Cous
- Sweet Potato peeled and cut into wedges
- Red Onion peeled and quartered
- Courgette cut into wedges
- Carrots cut into wedges
- Rapeseed oil for roasting
- Extra Virgin Olive Oil for dressing
- Balsamic Vinegar
- Sea Salt
- Heat your oven to about 180C.
- Prepare the vegetables to roast. I have not put the amounts for this as you can choose how much of each you want to cook.
- Toss the vegetables in some rapeseed oil, balsamic and sea salt.
- Lay out on a baking tray and cook in a hot oven for about 30 minutes or until tender.
- Boil the cous cous for about 10 minutes or as per instructions in the packet in some stock for flavour.
- When ready, combine the cous cous with the roasted vegetables.
- Adjust seasoning, drizzle more Extra Virgin olive oil and serve immediately.
The Giant Cous Cous was supplied by Sainsburys for this recipe.