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

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