Roast Vegetable Couscous Salad
Updated: Apr 13
This delicious roast vegetable couscous salad makes a great side or main dish. Use seasonal vegetables and swap the couscous for quinoa to make gluten free.

Ingredients (serves 4)
1 cup couscous (cook as instructed)
½ bag of spinach
1 capsicum
½ pumpkin, chopped
1 large kumara, chopped
2-3 zucchini, sliced
1/3 cup dried cranberries
400g cherry tomatoes, halved
2 tbsp olive oil
For the Dressing
1.5 tbsp curry powder
¼ cup extra virgin olive oil
1 tbsp honey
2 tsp red or white wine vinegar
Method
1. Pre-heat the oven to 180 degrees on fan bake. Slice the roast vegetables and place the kumara, pumpkin on the tray then drizzle with olive oil and bake for 25-30 minutes. At the half way mark, add the zucchini and capsicum.
2. Cook the couscous as per the packet instructions.
3. Place the vegetables, spinach, cherry tomatoes and cranberries in a large salad bowl and mix to combine.
4. Mix the salad dressing ingredients and whisk to combine. Pour the dressing over the top and mix together.
Enjoy x