Couscous Salad with Roasted Vegetables

Couscous Salad with Roasted Vegetables

4.3 (3) | Rate this recipe

Select Below to Add Your Rating

Spice up tired dinner recipes with this creative Couscous Salad. Although it is easy to make, its incredible flavours are sure to impress.

  • Recipe serves6
  • Preparation time5 minutes
  • Cooking time25 minutes


  • 600g assorted roasting vegetables
  • 15ml sunflower oil
  • 1 KNORR Vegetable Stock Pot
  • 250ml boiling water
  • 250ml cous cous
  • 5ml sunflower oil
  • 60g pitted dates, chopped
  • 100g cherry tomatoes, halved
  • 1 ½ rounds feta cheese, crumbled
  • 100g pecan nuts, lightly roasted and chopped
  • 30 rocket leaves


  • Preheat oven to 180C
  • Place roasting vegetables into an ovenproof roasting dish, drizzle with sunflower oil then season to taste with salt and black pepper
  • Mix well to ensure all the vegetables are well coated then roast in the oven for 20 – 25 minutes or until the butternut is soft
  • In the mean time dissolve the KNORR Vegetable Stock Pot in the boiling water in a measuring jug
  • Place the cous cous in a bowl together with the dates and sunflower oil and mix well
  • Pour the hot stock over the cous cous then quickly cover with cling film and allow to steam for about 2 minutes
  • When ready remove the cling film and use a fork to fluff up and separate the cous cous grains
  • Add the roasted vegetables, cherry tomatoes, feta cheese and pecan nuts and mix well
  • Garnish with rocket leaves for a fresh and peppery taste