Roast Vegetable Couscous Salad
Ingredients
1kg pumpkin, sliced into 1cm thick sliced {butternut works well}
1 red capsicum, seeded, and sliced
1 yellow capsicum, seeded, and sliced
1 red onion, cut into wedges
2 tablespoons olive {plus another tablespoon for the dressing}
1 cup instant couscous
1 cup boiled water
100g English spinach
2 tablespoons of lemon juice
1 avocado, sliced
1 cup pine nuts, toasted
A handful of coriander, chopped
Method
- Preheat oven to 200ºC, and line a tray with baking paper.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.
- 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.Place the couscous into a heatproof bowl, and pour boiling water over the top. Cover and leave for 5 minutes. Fluff with a fork.
- Place the couscous into a heatproof bowl, and pour boiling water over the top. Cover and leave for 5 minutes. Fluff with a fork.In a big bowl, place the vegetables, couscous, spinach, lemon juice and olive oil. Toss to combine.
- In a big bowl, place the vegetables, couscous, spinach, lemon juice and olive oil. Toss to combine.Serve on a big platter, or in a big salad bowl. Top with avocado, pinenuts and coriander.
- Serve on a big platter, or in a big salad bowl. Top with avocado, pinenuts and coriander.
