Recipe of Gordon Ramsay Leftover veg box cous cous salad

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, leftover veg box cous cous salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Great recipe for Leftover veg box cous cous salad. My usual end of the week problem is leftover veg in the veg box and no idea what to do with it. I love coming up with new ideas but tonight's was just a simple roasted veg cous cous with feta. In Texas, the end of summer and early fall is still HOT!

Leftover veg box cous cous salad is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Leftover veg box cous cous salad is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have leftover veg box cous cous salad using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Leftover veg box cous cous salad:

1. Take 2 parsnips
2. Get 4-6 carrots (I used six small ones)
3. Take 3 cloves garlic (crushed in their skin)
4. Prepare 1 tsp fresh thyme leaves
5. Make ready 1 tbsp olive oil
6. Make ready 150 g giant cous cous
7. Get 1/2 block feta cheese
8. Prepare 2 spring onions finely chopped
9. Prepare Seasoning
10. Make ready 1 tbsp parsley

Meanwhile, brush the zucchini, yellow peppers and eggplant with oil; sprinkle with salt and pepper. Chop grilled vegetables; place in a large bowl. Add the tomatoes, olives, parsley, basil and couscous. Prep Ahead: Couscous salad can be made ahead of time.

Instructions to make Leftover veg box cous cous salad:

1. Preheat the oven to 180 degrees C. Prepare the carrots and parsnips by chopping them into bite sized cubes. Put them in a roasting tray with the garlic cloves (crushed whole and left in skin), thyme leaves, seasoning to taste and the olive oil. Coat the veg well. Roast for 30 minutes.
2. Meanwhile, rinse the cous cous. Drain and add 750ml boiling water. Cook according to pack instructions (I used whole meal which took 6-8 Mins). Drain and put into a bowl.
3. Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
4. Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
5. Top with parsley and serve.

Add the tomatoes, olives, parsley, basil and couscous. Prep Ahead: Couscous salad can be made ahead of time. If you'd like the nuts to stay crunchy, wait to add them at the last minute. Place couscous in a heat proof bowl. In a cup add tomato puree and stock cube, fill up with some of the boiling water and stir till dissolved.

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