Moroccan Cous Cous Salad
“It was a go-to recipe at university when I wanted a healthy meal (and, alongside macaroni cheese, about the only thing I could cook!)”
Victoria Biggs
SVP, PR, Creator & Social
London
What pairs best with this recipe?
Comfort food with a bowl of soup in the winter; an easy salad in the summer
What were some of your 2024 obsessions?
I loved going to Oslo for the first time and having a guided tour of the old town (thanks reMarkable!). I paid my first visit to Comic Con London. Paul Murray's “The Bee Sting” and Curtis Sittenfeld's “Romantic Comedy” were two of the books I most enjoyed.
Roast vegetables on a high temperature, around 400F / 200C: this can be onions, mushrooms, courgettes, fennel, tomatoes, whatever you have in the fridge
Make a dressing from 2 tablespoons of tomato paste, 4 tablespoons of lime juice, 3 tablespoons of olive oil, 1 teaspoon of cayenne, a teaspoon of cumin
Pour 18 fluid oz of vegetable stock over 10oz /280g of cous cous in a bowl, cover the bowl with a tea towel and leave for a few minutes until the cous cous has soaked up the liquid and is light and fluffy
Spoon the cous cous into a salad bowl; arrange the roasted vegetables on top; scatter 4oz / 100g sliced goats cheese or feta on the vegetables; add a couple of handfuls of rocket salad
Dress the salad and serve warm
