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Couscous Salad with Roast Vegetables

Couscous Salad with Roast Vegetables

Couscous Salad with Roast Vegetables

Serves: 4

Preparation: 15 minutes

Cooking: 45 minutes



2 cups couscous (prior to cooking)
Fresh parsley, roughly chopped
2 tablespoons olive oil
1 teaspoon powdered ginger
1 teaspoon mustard powder
3 tablespoons of balsamic vinegar



1 red onion, roughly chopped
1 egg plant, chopped
1 red capsicum, cubed
1 yellow capsicum, cubed
2 courgettes, cubed
1/2 head broccoli, blanched
2 handfuls baby spinach
Or seasonal vegetables of your choice



Juice of 1/2 lemon
100 grams feta, crumbled
Splash of good quality olive or avocado oil
Cracked pepper



Preheat oven to 200°C

Toss chopped onion, capsicum, egg plant and courgette in olive oil. Then mix balsamic vinegar, mustard and ginger in a bowl and pour over vegetables in a roasting dish. Making sure the vegetables are in one layer. Cook for 20 minutes or until vegetables are cooked through and slightly caramelised. Put aside to cool while making the couscous according to pack instructions 

Combine all dressing ingredients in a large bowl and gently toss through roasted vegetables, couscous, broccoli and spinach. Serve on salad greens with a sprinkle of parsley and cracked pepper


NB: Chop egg plant into even squares, sprinkle with salt and leave for five minutes, then rinse under cold water (this will take out any bitterness from the egg plant)