Roasted Vegetables and Cous Cous Salad

Cous Cous, a North African staple, is often mistaken for a grain. Surprise surprise, this grainy looking ingredient is a pasta variety. Just like some of the small pasta varieties, cous cous makes for a great addition in salads.

Ingredients:

Whole wheat cous cous – 1 cup (cooked according to packet instructions)
Pumpkin – 3 to 4 big chunks
Zucchini – 1
Carrot – 1
Onion – 1
Capsicum – 1
Garlic – 3 cloves
Dried oregano – 1 tspn
Chilli flakes – 1 tspn
Lemon juice – 1 tblspn.
Oil – For roasting.
Salt and pepper – To season

Method:

Pre-heat oven to 180 degrees.
Cut the veggies into big chunks and place them on a baking tray. Sprinkle oregano, chilli flakes, salt and pepper. Coat the vegetables with oil and give it a good mix. Ensure the veggies, herbs, spice and oil are mixed well. Spread out the veggies in the tray.
Place the tray in the pre-heated oven for about 30 minutes. Half way through the roasting process, turn the veggies to cook them evenly.
Once done, serve with the cooked cous cous and a dash of lemon juice.

Tips:

– Add or omit vegetables based on your preference.
– For added freshness, you could add chopped parsely or mint.
– Cous cous could be replaced with quinoa pr bulghur.

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