Couscous Salad with Roasted Vegetables and Herbs

20 minutes


Couscous Salad with Roasted Vegetables and Herbs Recipe
Club Noor

by Marta Yanci

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100 gm cuscus

100 gm water

1 red bell pepper, (cut into cubes)

1 zucchini, (cut into cubes)

1 onion, (cut into cubes)

1 carrot, (cut into cubes)

2 tbsp  parsley, (freshly chopped)

2 tbsp  coriander, (freshly chopped)

1 lemon

1 tbsp balsamic vinegar

Salt and pepper

Noor Oil



Couscous is commonly enjoyed in Morocco. The traditional couscous is cooked with special equipment and requires several steps. Nowadays easy to cook couscous is readily available for a fast and wholesome meal!

This vegetarian dish is ideal for the lunchbox too!

Steps Invovled:

Heat some water in a pan with some salt and bring it to a boil. Remove from the heat, add the couscous, give it a stir and let it rest.

Preheat the oven at 180°C and place all the vegetables in a baking tray. Season, add the balsamic vinegar and Noor Oil and bake for 10-15 minutes (until al dente).

When the vegetables are ready, mix them in a bowl with the couscous and the fresh herbs. Add the lemon juice and extra Noor Oil. Enjoy!


Serve the salad warm with bread.



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