This tasty and colourful salad is jam packed with roasted veggies, couscous, spinach and toasted almonds.
Sometimes you just need to mix up your salads to get everyone at the table to eat them! Served on a bed of couscous and with delicious roast vegetables, this filling salad has something for everyone and really can be a meal all in itself.
Carrots, cauliflower and pumpkin are available throughout most of the year, however you could substitute these for your favourite vegetables (or whatever you have in the pantry/garden!) including parsnip, kumara or broccoli. Couscous is so simple and quick to make. Once you’ve added it to the boiling water, it works its magic all by itself.
HOW TO MAKE THIS ROAST VEGETABLE AND COUSCOUS SALAD:
To start, toss the chopped carrot, cauliflower and pumpkin in olive oil. Place on a baking tray and cook for 30 minutes, or until cooked through. This can be done ahead of time if you like to assemble at the last minute.
Next, dissolve the OXO cube in boiling water then add the couscous. Stir to combine, then cover and let sit for about 10 minutes. After this time the liquid should have dissolved and the couscous can be fluffed up with a fork.
To assemble the salad, arrange the warm couscous in a serving dish then stir through baby spinach and beans. Scatter over the roasted vegetables then the spring onion and toasted almonds. Dress with balsamic glaze and avocado oil.
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- ½ butternut pumpkin, cubed
- ¼ cauliflower, chopped
- 1 carrot, chopped
- 1 Tbsp olive oil
- 1 oxo cube, chicken flavour
- 1.5 cups boiling water
- 1 cup couscous
- ½ bag baby spinach
- Handful of green beans, chopped & steamed
- 1 Spring onion, finely sliced
- 4 Tbsp slivered almonds, toasted
1. Coat butternut, cauliflower and carrot in olive oil then spread out on a oven tray. Bake at 200.C fanbake until cooked through approx 30 mins. Turn once during cooking.
2. In a bowl dissolve the oxo cube in boiling water, add the couscous, stir together then cover and sit for 10 minutes. Fluff couscous with fork.
3. To make the salad start with the warm couscous on the bottom then stir through baby spinach and beans. Scatter over the roasted vegetables then the spring onion and toasted almonds.
4. Serve dressed with avocado oil and balsamic glaze.
- I used chicken stock in this version, however, vegetable stock would work well for vegetarians.
- Other root vegetables such as kumara or parsnip could be used instead of carrot and pumpkin.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 20mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 6g