Cous Cous & Roast Vege Salad

By Nicola JaffreyRecipes
Cous Cous & Roast Vege Salad
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Cous Cous & Roast Vege Salad

Recipe by Embody NutritionCourse: Lunch, Dinner
Servings

6-8

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 450g of pearl cous cous (or a grain mix – here I have used a cous cous, quinoa and orzo mix)

  • 3 medium beetroot, peeled & cubed

  • 1 medium eggplant, cubed

  • 1 red onion, roughly chopped

  • 2 small sweet potatoes, cubed (skin-on)

  • 1 Tb Ras El Hanout* (plain old cumin would be great too)

  • 1 bunch coriander, roughly chopped

  • ½ lemon, juiced

  • ½ cup shelled pistacho’s (or other nut of choice)

  • Extra virgin olive oil, for cooking

  • Greek yoghurt, for serving

Method

  • Pre-heat oven to 200C.
  • Arrange chopped vegetables onto a lined tray and drizzle with extra-virgin olive oil and add the Ras El Hanout. Place into the preheated oven for ~30-45 minutes or until vegetables are well cooked and starting to get crisp.
  • Meanwhile, cook cous cous as per packet instructions.
  • When vegetables are cooked, allow to cool slightly (~5 min), and add to a large salad bowl with the cooked cous cous.
  • Add chopped coriander, pistachio nuts and juice of a lemon – stir through!
  • If desired, add a dollop of greek yoghurt on top.

Notes

  • Ras el hanout is a Moroccan spice mix – you can buy it in most supermarkets