Roast Vegetable Couscous Salad

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– Vegetable stock – Salt & pepper – Butter – Olive oil – Couscous  – Red capsicum – Zucchini – Red onion – Sweet potato – Sundried tomato strips  – Feta – Rocket

Ingredients

what you'll need:

Instructions

In a medium saucepan, bring the vegetable stock liquid, salt, butter and olive oil to the boil. Stir through the couscous. Remove from the heat and cover tightly with a lid. Allow to sit for 5 minutes before fluffing up with a fork and transferring to a bowl.

Instructions

Place the chopped red capsicum, zucchini, red onion, and sweet potato onto a large flat baking tray. Drizzle with olive oil and season with salt and pepper. Bake in a 200 degrees celsius oven for 20 minutes or until the vegetables are tender.

Instructions

Place all of the dressing ingredients into a small jar. Cover with a lid and shake well until combined.

Instructions

Add the vegetables, sundried tomato strips, crumbled feta and rocket to the bowl of couscous and mix gently to combine. Pour the dressing over the salad and toss gently to combine.

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