Roasted Veggie Cous Cous Salad
Servings
6serves
Servings
6serves
Ingredients
  • 1/2 medium sized pumpkinpeeled and chopped into cubes
  • 1 head of garlicbroken up into cloves
  • 1 medium carrotpeeled and chopped into 2cm chunks
  • 2 red onionspeeled and cut into chunks
  • 1 red capsicumcut into large chunks
  • 1 zucchinicut into large chunks
  • 1tbsp olive oil
  • Salt and pepper
  • 1/4cup fresh mintfinely chopped
  • 1cup couscous
  • 2cups chicken stock
  • 3tbsp feta cheesecrumbled
  • 2tbsp balsamic vinegar
  • 1/2 lemonjuiced
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

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 Roasted Veggie Cous Cous Salad
Roasted Veggie Cous Cous Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Roasted Veggie Cous Cous Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
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