Christmas Red And Green Roasted Veggie Couscous Salad

Couscous is such a versatile grain, it seems to just soak up the flavours of whatever you put with it, and what better flavours than roasted veggies perfect for salad!

This couscous salad recipe dish is perfect to enjoy as a side dish for Christmas Day, especially if you are following the 28 Day Weight Loss Challenge. It even uses red and green vegetables for that festive touch.

Using chicken stock instead of water gives it an extra flavour punch but if you’d like it totally vegetarian use veggie stock instead. You could even use two cups of freshly brewed peppermint tea instead of the chicken stock if you wanted to try something different.

We have SO MANY festive Christmas recipes in our Challenge Hub, so if you are a member of the 28 Day Weight Loss Challenge you can use all of the Christmas recipes in your weekly meal plans.

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Roasted Veggie Cous Cous Salad

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Course

Main Dish

Cuisine

Vegetarian

Servings

serves

Ingredients

• 1/2 medium sized pumpkin peeled and chopped into cubes
• 1 head of garlic broken up into cloves
• 1 medium carrot peeled and chopped into 2cm chunks
• 2 red onions peeled and cut into chunks
• 1 red capsicum cut into large chunks
• 1 zucchini cut into large chunks
• 1 tbsp olive oil
• Salt and pepper
• 1/4 cup fresh mint finely chopped
• 1 cup couscous
• 2 cups chicken stock
• 3 tbsp feta cheese crumbled
• 2 tbsp balsamic vinegar
• 1/2 lemon juiced

Course Main Dish Cuisine Vegetarian Servings serves Ingredients 1/2 medium sized pumpkin peeled and chopped into cubes 1 head of garlic broken up into cloves 1 medium carrot peeled and chopped into 2cm chunks 2 red onions peeled and cut into chunks 1 red capsicum cut into large chunks 1 zucchini cut into large chunks 1 tbsp olive oil Salt and pepper 1/4 cup fresh mint finely chopped 1 cup couscous 2 cups chicken stock 3 tbsp feta cheese crumbled 2 tbsp balsamic vinegar 1/2 lemon juiced

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Instructions

1. Preheat your oven to 200C and line two trays with baking paper.
2. Place all of the vegetables in a large bowl. Add the oil, salt and pepper and toss to coat.
3. Place in the hot oven and roast for around an hour, turning once half way through. You want the veggies to be lovely and golden with some nice roasted edges.
4. While that’s cooking, place the couscous and stock into a bowl and set aside for 5 minutes. Fluff up with a fork, then add the mint and feta.
5. When the vegetables are done, add them to the couscous. Top with the balsamic and the lemon juice and serve.

Recipe Notes

Serves: 6 as a side dish. Calories per serve: 235

Serves: 4 as a main. Calories per serve: 352

Grab our Christmas and Entertaining Cookbook 

With over 150 healthy festive recipes, The Healthy Mummy’s Christmas and Entertaining Cookbook can help you cook up a storm this Christmas.

This cookbook contains impressive Christmas menus, delicious starters and yummy and creative snacks. Learn more about our Healthy Mummy Christmas and Entertaining Cookbook.

However, if you are more interested in accessing thousands of budget-friendly healthy recipes, a weekly meal plan in conjunction with daily exercise programs and workout videos then our 28 Day Weight Loss Challenge may be for you.

Learn more about the 28 Day Weight Loss Challenge.