Roast vegetable couscous salad
The perfect addition to a summer feast or when you need to bring a plate to a BBQ, whip up this filling roast vege salad for a quick, impressive splash of colour. This recipe is part of the Eat Well This Summer For Less menu.
Ingredients
Method
- 4 Carrots
- 2 Kumara
- 2 Beetroot
- 1 Red Onion
- 2 tbsp Oil
- Salt & Pepper
- 2 cups Couscous
- 2 tsp Stock Powder
- 1 tbsp Butter
- 100g Pistachios
- 1 Orange
- 4 tbsp Cranberry Sauce
- Preheat the oven to 180°C. Line two oven trays with non-stick baking paper.
- Peel and dice the carrots and kumara into bite sized chunks and add to an oven tray. Drizzle with oil and season with salt and pepper.
- Peel and dice the beetroot into bite sized chunks, add to separate oven tray. Drizzle with oil and season with salt and pepper.
- Roast the two trays of vegetables for 40-45 minutes. Dice the red onion and add to the carrots and kumara for the last 15 minutes of cook time.
- Add the couscous to a large saucepan (or bowl) with the stock powder and a knob of butter. Add 2 cups of boiling water, cover, and let sit for 5-10 minutes. Remove lid and fluff up the couscous with a fork. Season with salt and pepper and add a squeeze of orange juice and 1tsp of orange zest.
- Add the couscous and roasted vegetables to a large bowl, toss to combine. Sprinkle with pistachios and cranberry sauce on the side.