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 ΒΌ 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!
