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Pearl Couscous & Roast Veggie Salad
Guten Appetit!
Difficulty: Easy
Servings: 4-6
Preparation Time: 15 mins
Cooking Time: 35 mins
Ingredients
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Salad 1 zucchini, sliced 6 baby carrots, peeled 1 red capsicum, diced 1 red onion, diced 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 & 1/2 cups dry pearl couscous 3 heaping cups baby spinach 1/2 cup of dried cranberries 1/2 cup of toasted pecans 1/2 cup fetta, crumbed Dressing 1/4 cup olive oil 3 tablespoons apple cider vinegar 3 tablespoons dukkah 1 teaspoon garlic, grated |
Method
1. Preheat oven to 180°C and spray an oven tray with olive oil.
2. Place zucchini, carrots, capsicum and onion onto a baking tray and coat with olive oil salt and pepper. Roast for 15 minutes, turn and bake a further 20 minutes and allow to cool.
3. Prepare the couscous as per packet instructions.
4. Gently combine vegetables and couscous in a large bowl and transfer onto a serving platter.
5. In a small bowl, whisk together olive oil, apple cider vinegar, dukkah and garlic.
6. Drizzle over salad and garnish with cranberries, pecans, and fetta.