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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! 


  • 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


  1. 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.
  2. Heat a pan over high heat with oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. 
  3. 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. 
  4. In a small bowl, combine oil, balsamic vinegar and honey. Whisk with a fork to combine. 
  5. Add the balsamic dressing and the baby spinach leaves to the couscous. Gently toss.
  6. Divide the couscous salad between bowls. Top with the roasted veggies. Scatter cheese over the salad. Garnish with the flaked almonds and mint.