It seems almost redonkulous to even write this as a recipe. It does. I discovered this one from a friend at a BBQ. We all brought a dish to the park, and my lovely friend Jodie brought this. I wanted to eat the whole thing {almost} but I’d made chocolate pavlova for dessert so I had to leave room.
It’s one of those recipes where you can empty your vegetable crisper in the fridge, dice everything and roast ’em. You can use whatever you have. For this I’ve used pumpkin, sweet potato, zuchinni, red onion and carrot, but you could go crazy with some broccoli, capsicum or whatever lurks in that bottom drawer!
And the cheaty part? Well, Jodie told me that she uses the Ainsley Harriot cous cous packs. I use the roasted vegetable one, but Jodie says she’ll use any or combine a few and it works just dandy. If you can’t get your hands on those, just make some normal cous cous and I’m sure it will be just as delicious!
Ingredients
1 packet of Ainsley Harriet Roasted Vegetable cous cous {or cook enough cous cous to serve 4}
About 4 cups of vegetables of your choice, diced
1 packet of fetta, diced
1 avocado, diced
1/2 cup of almond slivers, toasted
A little olive oil to roast the vegetables in, and a little extra to drizzle through the salad
Parsley, chopped {if you want to add some green}
Method
♥ Roast your vegetables in the oven at 180 degrees celcius until golden and a little soft.
♥ Make your cous cous up in a jug or small bowl.
♥ Combine everything into a big serving bowl.
♥ EAT. Enjoy. Feel smug and wonderful {I do. It’s one of my favourites and so EASY!}.
♥ This serves 4, but if you want to serve more, just double or triple the recipe. There are no rules to break.
Yum! I’ll be making this tonight 🙂
Quick, yummy and vegetarian? You’ve got me! Thanks Chantelle, I’ll be trying this out this week! xx
I’m not a big fan of cous cous. But I’m tempted to try this with quinoa!
I got your sweet announcement in the mail today. Congrats on the relaunch. x
Let me know what you think. x
Yum! I’d love to make this for dinner but the hubby doesn’t like cous cous 🙁
Try it with millet – it’d be divine!
On this one already and the variations are wonderful. I like to roast the veg with some crushed garlic, lemon zest and rosemary then put through plain cous cous. I love this sort of simplicity. Adding the cous cous is also great to pump up the volume to feed a crowd. Yum. So hungry now. What’s for dinner??
love it ! and if you get the marinated feta from Aldi (cheaper and just as awesome) you can drizzle the oil over the salad as well. its also great on hot pasta with fresh tomato and spinach and/or rocket ! yummmmmmmmm 🙂
Sounds nice. If using plain cous cous some morroccan seasoning would go beautifully with it 🙂
Sounds delish! Does it have to. Be served warm or is it ok served cold?
We eat it both ways. I love it just made, but enjoy it just as much from the fridge the next day. x
Smart thinking!
Thanks so much lovely!! xx
Ummmmmmmm …… yet another recipe to book mark. This one sounds like a winner and I can’t wait to try it. I’m a big fan of Ainsley cous cous.
I will definitely be putting this on next week’s meal plan. (And hoping for leftovers for lunch the next day.) Feeling totally food-uninspired at the moment, but this looks pretty exciting!
I love anything with couscous! In fact, quinoa is also a big winner here (and even more filling!) Great idea Chantelle! x