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Roast Vegetable Couscous Salad Recipe

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by Sue W (subscribe)
Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published September 15th 2020
Try a new summer salad recipe
Have you tried couscous in recipes before? I hadn't ever made it before, until I tried a store-bought couscous salad and loved it so much, that I thought I would try to replicate it at home. This recipe below ended up tasting very different to the store-bought one, but it tastes even better (in my opinion!) as I have included my personal favourite flavours - which I hope are yours too. It is fresh-tasting, with a mild flavour that is perfect for a side salad.

When you look at the ingredients list, feel free to experiment with your own ideas and replace the vegetables for some of your favourites (such as sweet potato, kale and cauliflower) and you could use nuts instead of sunflower seeds. This recipe makes a large bowl, which is ideal to take to a summer BBQ or to have for dinner with the family, with plenty leftover. Now that the weather is warming up, why don't you make it this weekend?



Ingredients:

1/2 butternut pumpkin, cubed
1 capsicum, de-seeded and chopped
2 carrots, sliced and halved
1 red onion, chopped
1 head of fresh broccoli, stem removed
1 and 1/3 cups dry couscous
2 cups chicken stock
1/2 teaspoon turmeric
1/2 cup sultanas
420g can chickpeas, drained and rinsed
1/2 cup sunflower seeds
3 Tablespoons fresh coriander, chopped
2 Tablespoons fresh mint, chopped


Dressing:
1/3 cup olive oil
1/4 cup lemon juice
1.5 Tablespoons minced garlic
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon cinnamon


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Gather your ingredients, roast your vegetables and boil the broccoli...


What To Do

Step 1: Preheat oven to 200 degrees, fan forced. Place pumpkin on its own lined baking tray and spray with oil. Place red onion, capsicum and carrots on another lined tray, spray with oil and bake both trays for 20 - 25 minutes until roasted. Pumpkin may need to stay in longer until browned on edges. Put aside.

Step 2: In a medium saucepan, add the broccoli and boil for 2 minutes. Drain in a sieve and refresh under cold water. Chop up the broccoli roughly, discarding stems. Put aside.

Step 3: In a small saucepan, heat up the 2 cups of chicken stock with the turmeric and bring to the boil.

Step 4: In a medium bowl, add the couscous and sultanas and then pour over the hot stock. Cover with plastic wrap. Let it stand for 5 minutes.

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Prepare the couscous


Step 5: Make the dressing by mixing all the ingredients together in a small bowl.

Step 6: Put the salad together. In a large bowl, add the roasted vegetables, broccoli, drained chickpeas, sunflower seeds, fresh coriander, fresh mint, couscous and dressing. Toss to combine. Serve warm, or allow to cool.

If you have any leftovers, place them in plastic containers to enjoy as work lunches or for side salads to have with dinner for the next few nights. Feel free to make a comment at the bottom of this article if you find other delicious ingredients to add in. Enjoy!

roast vegetable couscous, couscous recipes, vegetables, side salad, salad recipes, healthy, easy, spices, vegetables,
Combine the couscous, salad ingredients and dressing...


roast vegetable couscous, couscous recipes, vegetables, side salad, salad recipes, healthy, easy, spices, vegetables,
Serve the salad warm. This is a large recipe - perfect to take to a BBQ or for a family get together


roast vegetable couscous, couscous recipes, vegetables, side salad, salad recipes, healthy, easy, spices, vegetables,
Put leftovers in containers for work lunches

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Why? A new summer side salad idea!
When: All year around, but perfect for summer
Where: Make at home
Cost: Medium budget recipe
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