KL Recipes - Couscous salad

Roast vegetable couscous salad

  • Serves 8-10
  • Prep time: 15 mins | Cooking time: 45 mins

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

  • 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

Method

  1. Preheat the oven to 180°C. Line two oven trays with non-stick baking paper.

  2. 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.

  3. Peel and dice the beetroot into bite sized chunks, add to separate oven tray. Drizzle with oil and season with salt and pepper.

  4. 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.

  5. 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.

  6. Add the couscous and roasted vegetables to a large bowl, toss to combine. Sprinkle with pistachios and cranberry sauce on the side.