Roast Vegetable CousCous Salad
Bright, fresh, and packed with flavour, this Roast Vegetable CousCous Salad is the perfect balance of hearty and healthy. With caramelised roasted veggies, fluffy couscous, and a zesty lemon dressing, this dish is both satisfying and light. Quick and easy to make, it’s ready in just 20 minutes, making it perfect for entertaining, busy weeknights or meal prep. Created by Ambassador Leah Itsines, this recipe is a must-try for anyone looking for a delicious, wholesome meal in no time!
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prep time10minuti
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cook time8minuti
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serves6people
Ingredients
Dressing
Method
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Preheat the oven to 180 degrees Celsius.
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Cook couscous according to packet instructions. Fluff using a fork.
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In a lined baking tray, add pumpkin, red onion, capsicum, zucchini and drizzle with olive oil. Season with salt, pepper and oregano and place into the oven for 30 minutes. At the half way mark, add the tomatoes into the tray and leave for the remaining time.
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Meanwhile, make the dressing in a separate bowl. Use ¼ of the feta in a bowl, and leave the remaining for garnish.
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Add the roasted vegetables to the cous cous and mix well. Pour over dressing and give another light toss.
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Garnish with feta and pomegranate seeds.
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Serve and enjoy with family and friends!
Frequently Asked Questions
Can I substitute the feta cheese with another ingredient?
Yes, if you're looking for a dairy-free or vegan alternative, you can replace feta cheese with plant-based feta or omit it entirely. The salad will still be flavorful due to the roasted vegetables and lemon dressing.
Is it possible to prepare this salad in advance?
Absolutely! You can roast the vegetables and cook the couscous ahead of time. Store them separately in the refrigerator. When ready to serve, combine them, add the dressing, and garnish with fresh basil and pomegranate seeds for optimal freshness.
Can I add protein to make this salad more filling?
Certainly! Grilled chicken, chickpeas, or tofu can be excellent additions to increase the protein content, making the salad more substantial as a main course.
What other vegetables can I use in this salad?
The recipe is versatile. You can incorporate other seasonal vegetables like sweet potatoes, eggplant, or mushrooms. Just ensure they are roasted until tender and caramelized for the best flavor.
