Name: Roast Vegetable Couscous Salad recipe
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 cup pumpkin cubed; 150 g potato quartered; 1 1/2 cups mixed vegetables chopped; 6 cherry tomatoes; 1/3 cup couscous; 1 tsp olive oil; 1/4 garlic clove crushed; 2 tsp white wine vinegar; 1 tsp dijon mustard

by paulasandmark Last updated on 07/16/2019

Salad with a twist. - paulasandmark

Ingredients

1 cup pumpkin cubed
150 g potato quartered
1 1/2 cups mixed vegetables chopped
6 cherry tomatoes
1/3 cup couscous
1 tsp olive oil
1/4 garlic clove crushed
2 tsp white wine vinegar
1 tsp dijon mustard

Method

Step 1

Place all vegetables except, tomatoes, on a baking tray. Coat lightly with cooking spray.
Step 2

Cook at 200C for 40 minutes.
Step 3

Add tomatoes and cook for 10 minutes more.
Step 4

Meanwhile, prepare couscous according to directions but without butter or oil.
Step 5

Whisk together oil, garlic, vinegar and mustard.
Step 6

Spoon couscous onto a plate. Top with vegetables.
Step 7

Drizzle with dressing.

Equipment

1 baking tray

Recipe Notes

from Australia’s Best Recipes team

You can use any stock for the couscous. Chickpeas maybe also be added, if desired. I prefer to use new potato. Vegetables to use include zucchini, parsnip, carrot, red capsicum, eggplant, etc.