Couscous Salad with Roasted Vegetables
Spice up tired dinner recipes with this creative Couscous Salad. Although it is easy to make, its incredible flavours are sure to impress.
Feeds
6People
Preparation time
30Min.
Difficulty
easy
Ingredients
- ungrouped
- 600 g ready to roast vegetables
- 15 ml sunflower oil
- 1 Knorr vegetable stock pot
- 250 ml boiling water
- 250 ml couscous
- 5 ml sunflower oil
- 60 g dates, pitted and chopped
- 100 g cherry tomatoes, halved
- 1.5 rounds feta cheese, crumbled
- 100 g pecan nuts, lightly roasted and chopped
- 30 rocket leaves to garnish
- 1 ml salt to season
- 1 ml Robertsons black pepper to taste
Preparation method
- ungrouped
- Preheat oven to 180°C
- 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 couscous in a bowl together with the dates and sunflower oil and mix well.
- Pour the hot stock over the couscous 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 couscous 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.
Nutrition
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