Check out our photo a day

Meat-free Monday: Cheaty cous cous salad

Fat Mum Slim /

Meat-free Monday: Cheaty cous cous salad

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!


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}


♥ 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.

What are you having for dinner tonight?