Roasted Vegetable Cous Cous Salad
WITH Sarah McCarthy
Dinner/Lunch • 30 Minutes • Serves: 4 • Cost: $15.50 ($3.90 Per Serve)
This bowl is full of mood-boosting ingredients. With a variety of different colours of vegetables, it’s so high in nutrients, great for improving gut health and your mood. Always aim for 3 different colours in your meals to optimise the quality of the meal!
INGREDIENTS
- 4 cups baby spinach leaves
- 1 punnet cherry tomatoes (halved)
- 2.5 cups pumpkin (diced)
- ¼ cup flaked almonds
- 2 packet marinated goat cheese
- ¼ bunch mint (picked and chopped)
- 1.5 cups couscous
- 2 cubes vegetable stock powder
- 2 tsp balsamic vinegar
- 2 tsp honey
- 2 tsp olive oil
- 2.5 cup water
METHOD
- Preheat oven to 200°C. Place cherry tomatoes and pumpkin a lined oven tray. Drizzle with olive oil and season with salt and pepper. Roast 15-20 minutes.
- Heat a pan over high heat with oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes.
- Add the water, vegetable stock and reduce the heat to medium. Simmer for 10-12 minutes, until the cous cous has absorbed the water. Remove from the heat.
- In a small bowl, combine oil, balsamic vinegar and honey. Whisk with a fork to combine.
- Add the balsamic dressing and the baby spinach leaves to the couscous. Gently toss.
- Divide the couscous salad between bowls. Top with the roasted veggies. Scatter cheese over the salad. Garnish with the flaked almonds and mint.
