Delia Smith Couscous Salad​ Recipe

This vibrant Delia Smith Couscous Salad is made with tender roasted vegetables, fluffy couscous, tangy goat cheese, and a bold, spicy harissa-style dressing. The result is a colorful, savory dish that perfectly balances the sweetness of roasted peppers and fennel with the heat of cayenne and cumin. It is perfect for a summer barbecue or picnic and makes a satisfying main course for four people.

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Delia Smith Couscous Salad Ingredients

For the Roasted Vegetables:

• 1 small aubergine (eggplant), cut into 1-inch dice
• 2 medium courgettes (zucchini), cut into 1-inch dice
• 1 small bulb fennel, chopped
• 1 lb (450g) cherry tomatoes, skins removed
• 1 small red or yellow pepper, deseeded and cut into squares
• 1 large onion, sliced and chopped into squares
• 2 fat garlic cloves, crushed
• 2 tbsp fresh basil leaves
• 3 tbsp olive oil (for roasting)
• 1 tbsp capers (optional)
• 1 tbsp chopped black olives (optional)
• Salt and freshly milled black pepper

For the Couscous:

• 10 oz (275g) medium couscous
• 18 fl oz (500ml) vegetable stock, boiling
• Salt and pepper to taste

For the Dressing (Harissa-style):

• 4 fl oz (120ml) extra virgin olive oil
• 1 rounded tsp cayenne pepper
• 2 tbsp ground cumin
• 2 heaped tbsp tomato purée
• 4 tbsp lime juice (approx. 2 limes)

For Assembly:

• 4 oz (110g) firm goat cheese
• 3 oz (75g) mixed salad leaves (lettuce, cilantro, parsley, arugula)
• 1 tbsp black onion seeds (nigella seeds) for garnish

How To Make Delia Smith Couscous Salad

1. Prepare the aubergine and courgettes: Cut the aubergine and courgettes into 1-inch cubes. Toss them with a spoonful of salt and place them in a colander with a heavy weight on top. Leave them for one hour to draw out the bitter juices. Afterward, rinse and dry them thoroughly with a clean cloth.
2. Roast the vegetables: Preheat your oven to 475°F (240°C). Arrange the dried aubergine, courgettes, tomatoes, peppers, fennel, and onion in a large roasting tin. Sprinkle with garlic, basil, and olive oil. Toss everything to coat well and season with salt and pepper. Roast for about 30 minutes until the edges are nicely browned.
3. Cool and mix: Remove the vegetables from the oven and transfer them to a plate to cool. Stir in the olives and capers if you are using them.
4. Soak the couscous: Place the couscous in a large heatproof bowl. Pour the boiling vegetable stock over it. Add salt and pepper, stir once with a fork, and let it sit for 5 minutes. The couscous will absorb the liquid and become soft. Fluff it with a fork.
5. Make the dressing: While the couscous sits, cut the goat cheese into small cubes (about the size of a sugar cube). In a small bowl or jug, whisk together the olive oil, cayenne pepper, cumin, tomato purée, and lime juice until smooth.
6. Assemble the salad: Place the fluffy couscous in a large, wide salad bowl. Gently fold in the cheese cubes and the roasted vegetables. Top with the mixed salad leaves.
7. Serve: Just before serving, drizzle a small amount of dressing over the salad and sprinkle with the black onion seeds. Serve the remaining dressing on the side so guests can add more to their liking.

Recipe Tips

• Don’t Skip the Salting: Salting the aubergine and courgettes is a crucial step. It removes excess water and bitterness, ensuring the vegetables roast perfectly rather than becoming soggy or steaming in the oven.
• Fluff with a Fork: When preparing couscous, always use a fork to “fluff” it after it has soaked. Using a spoon can mash the grains together, creating a clumpy texture instead of light, separate grains.
• Skinned Tomatoes: To easily skin the cherry tomatoes, make a small cut in the skin and plunge them into boiling water for 30 seconds, then into ice water. The skins will slip right off. This improves the texture of the final salad.
• Control the Spice: The harissa-style dressing contains a teaspoon of cayenne, which packs a punch. If you are sensitive to spice, start with half a teaspoon and taste as you go.

What To Serve Delia Smith Couscous Salad

This salad is substantial enough to be a main meal, but it also serves as a fantastic side dish. It pairs beautifully with grilled meats like lamb chops or chicken skewers. For a vegetarian feast, serve it alongside warm pita bread, hummus, and falafel. A crisp glass of white wine or iced mint tea complements the spicy dressing perfectly.

How To Store Delia Smith Couscous Salad Leftovers

• Refrigerate: Store the salad in an airtight container in the refrigerator for up to 3 days. If possible, store the salad leaves and dressing separately to keep the greens from getting soggy.
• Freeze: This recipe does not freeze well. The texture of the couscous will become mushy, and the roasted vegetables will lose their structure upon thawing. It is best enjoyed fresh.

Delia Smith Couscous Salad Nutrition Facts

• Calories: 620 kcal
• Total Fat: 38g
• Saturated Fat: 9g
• Cholesterol: 15mg
• Sodium: 550mg
• Total Carbohydrates: 58g
• Dietary Fiber: 8g
• Sugars: 9g
• Protein: 14g

Frequently Asked Questions

• Can I use feta instead of goat cheese? Yes, feta is an excellent substitute. It has a similar tangy flavor and crumbly texture that works well with the roasted vegetables.
• Do I have to peel the tomatoes? Peeling the cherry tomatoes makes for a more refined texture, but it is not strictly necessary. If you are short on time, you can roast them with the skins on; just be aware the skins may separate during cooking.
• Is this dish spicy? Yes, the dressing is “harissa-style,” meaning it has a kick from the cayenne and cumin. You can make it milder by reducing the amount of cayenne pepper in the dressing recipe.

Try More Recipes:

• Delia Smith Caesar Salad​ Recipe
• Delia Smith Cottage Pie​ Recipe
• Delia Smith Chicken Curry​ Recipe