Roast Vegetable Couscous Salad

With summer comes lots of yummy salads, right? And then winter rolls around and we’re all comfort food and heavy meals… and salads are a thing of the past. Not this salad. This salad is beautiful and hearty, filled with lots of colour and flavour, and total deliciousness.

You could serve it on it’s own, or with meat, or even just top with a little feta or haloumi. Whatever you do, prepare yourself for the yum. It’s so good!

Roast Vegetable Couscous Salad

2017-05-16 10:04:56

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Ingredients

1. 1kg pumpkin, sliced into 1cm thick sliced {butternut works well}
2. 1 red capsicum, seeded, and sliced
3. 1 yellow capsicum, seeded, and sliced
4. 1 red onion, cut into wedges
5. 2 tablespoons olive {plus another tablespoon for the dressing}
6. 1 cup instant couscous
7. 1 cup boiled water
8. 100g English spinach
9. 2 tablespoons of lemon juice
10. 1 avocado, sliced
11. 1 cup pine nuts, toasted
12. A handful of coriander, chopped

Instructions

1. Preheat oven to 200ºC, and line a tray with baking paper.
2. Place the vegetables {except the avocado} onto the tray and drizzle with olive oil. Season with salt and pepper. Bake for 30-40 minutes, until the vegetables are tender.
3. Place the couscous into a heatproof bowl, and pour boiling water over the top. Cover and leave for 5 minutes. Fluff with a fork.
4. In a big bowl, place the vegetables, couscous, spinach, lemon juice and olive oil. Toss to combine.
5. Serve on a big platter, or in a big salad bowl. Top with avocado, pinenuts and coriander.

Notes

1. Add a little feta or haloumi to mix it up a little!

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