Anneke's Couscous Salad

Ingredients

For the roasted zucchini:

• 2 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes
• Salt and pepper to taste

For the salad:

• 250g couscous (about 1.5 cups)
• 300ml hot vegetable stock
• 1 pomegranate, seeds removed
• 200g marinated feta cheese in oil (or plain feta plus 3 tablespoons olive oil)
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh dill, roughly chopped
• 1/3 cup sliced almonds, lightly toasted
• 2 tablespoons capers, drained
• Juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F).

2. Place the zucchini slices on a baking sheet. Drizzle with olive oil and sprinkle with oregano, chili flakes, salt, and pepper. Toss to coat evenly.

3. Roast the zucchini in the preheated oven for 15-20 minutes until golden and slightly crispy at the edges. Set aside to cool.

4. Meanwhile, place the couscous in a large bowl. Pour the hot vegetable stock over it, stir briefly, then cover with a plate or plastic wrap and let sit for 5 minutes.

5. After 5 minutes, fluff the couscous with a fork to separate the grains.

6. If using marinated feta, drain the cheese but reserve the oil. Cut the feta into small cubes.

7. Add the roasted zucchini, pomegranate seeds, feta cheese, chopped mint, chopped dill, toasted almonds, and capers to the couscous.

8. Drizzle with the reserved feta oil (or olive oil if using plain feta) and lemon juice.

9. Gently toss all ingredients together until well combined.

10. Taste and adjust seasoning with salt and pepper as needed.

11. Let the salad rest for at least 10 minutes before serving to allow the flavors to meld together.

Tips

• You can substitute eggplant for some or all of the zucchini (as Anneke said to me, she would have used it if it hadn't been sold out).
• This salad can be made ahead and stored in the refrigerator for up to 2 days. The flavors often improve after a few hours.
• For a more substantial meal, add chickpeas or grilled chicken.
• Toast the almonds in a dry pan over medium heat until golden for enhanced flavor.
• For a vegan version, simply omit the feta cheese or replace it with a plant-based alternative.