Roasted Vegetable Couscous Salad


From The Destitute Gourmet ‘Stunning food from Small Change’

 

Salad Ingredients

-Variety of vegetables for roasting, eg. potato, kumara, pumpkin, courgette, parsnip, yams, carrots, cauliflower, red onions, capsicum, beetroot, garlic - whatever is in season.

-Splash of olive oil

-1c cooked couscous

Optional

-1/4c almonds or seeds, chopped

- Feta cheese, cubed

-Haloumi Cheese - slices grilled and served on top.

-Drained can of chickpeas

-Salad greens to serve


Preheat oven to 220°C. Peel or scrub vegetables and cut into wedges or small chunks. Place all the vegetables in to a roasting pan and add a splash of olive oil. Swirl vegetables around until they are well mixed, then make sure they are in a single layer. Bake, turning occasionally, for about 45 minutes or until they appear golden and cooked.

In the last 10 minutes of roasting time, cook couscous according to packet instructions and prepare curried dressing.

Curried dressing

1-2t curry powder (to taste)

1/4c oil

2t vinegar

1/2t sugar

1 clove garlic, crushed

Shake dressing ingredients together in a jar.

Mix couscous with roasted vegetables and any optional ingredients and then stir dressing through. Place salad greens

(if using) over a platter and pile couscous mix on top to serve.  Serve hot or warm for best flavour.