Roast Vegetable Couscous Salad

This delicious roast vegetable couscous salad makes a great side or main dish. Use seasonal vegetables and swap the couscous for quinoa to make gluten free.

Roast Vegetable Couscous Salad

Servings

4

servings
Prep time

45

minutes

Ingredients

  • 1 cup couscous (cook as instructed)

  • ½ bag of spinach

  • 1 capsicum

  • ½ pumpkin, chopped

  • 1 large kumara, chopped

  • 2-3 zucchini, sliced

  • 1/3 cup dried cranberries

  • 400g cherry tomatoes, halved

  • 2 Tbsp extra virgin olive oil

  • For the Dressing
  • 1.5 Tbsp curry powder

  • ¼ cup extra virgin olive oil

  • 1 Tbsp honey

  • 2 tsp red or white wine vinegar

Directions

  • Pre-heat the oven to 180 degrees on fan bake.
  • Slice the vegetables and place the kumara, pumpkin on the tray then drizzle with olive oil and bake for 25-30 minutes. At the half way mark, add the zucchini and capsicum.
  • Cook the couscous as per the packet instructions.
  • Place the vegetables, spinach, cherry tomatoes and cranberries in a large salad bowl and mix to combine.
  • Mix the salad dressing ingredients and whisk to combine. Pour the dressing over the top and mix together.

Recipe Video

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