Categories: Recipe



Roast Veggie and Pearl Cous Cous Salad

20m prep   |   40m cook   |  8 servings

11 Ingredients

  • 2 red capsicums, seeded, quartered

  • 2 large zucchini, cut into 3cm pieces

  • 1 eggplant

  • 2 red onions, cut into thin wedges
  • 250g cherry tomatoes
  • 250g pearl couscous
  • 120g Baby Spinach & Rocket
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 100g fetta, cut into 2cm pieces
  • 1 tsp dried oregano

4 Method Steps:

  • Step 1: Preheat oven to 200C. Line 2 large baking trays with baking paper. Arrange the capsicumzucchinieggplant and onion on the lined trays. Roast for 40 mins or until light golden and tender. Set aside to cool.
  • Step 2: Meanwhile, line a baking tray with baking paper. Place the tomatoes on the lined tray and roast for 20 mins or until tomatoes just collapse.
  • Step 3: Cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
  • Step 4: Thickly slice the capsicum. Add to the couscous in the bowl with the spinach and rocket, zucchini, eggplant and onion. Drizzle with oil and vinegar. Toss to combine. Arrange on a large serving platter. Top with fetta. Sprinkle with oregano.

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