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Couscous Salad with Roasted Vegetables

Couscous Salad with Roasted Vegetables

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

Preparation time


600 g assorted roasting 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

Preparation method

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

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