Happy COUSCOUS Day :)

Warm Roast Vegetable Couscous Salad

Recipe by
1hour
Prep: 25mins | Cook: 45mins | Servings: 4 Servings
Ingredients
    •  
    •  
    •  
    •  
    •  

    Couscous

    •  
    •  
    •  
    •  
    •  
    •  
    •  
    •  
    •  

Directions

    1. Preheat oven to 200C. Line a baking tray with baking paper. Place carrots, parsnip and onion on tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned, turning once or twice.
    2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combine. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
    3. Add oil, lemon juice and herbs and lightly toss. Serve topped with vegetables and scattered with nuts.
     

INGREDIENTS

  • 12 Dutch (baby) carrots, peeled
  • 2 parsnips, peeled, quartered lengthways
  • 2 red onions, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons flaked almonds, lightly toasted

Couscous

  • 1 cup (200g) instant couscous
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon coriander seeds
  • 1/4 cup (40g) sultanas
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Handful each flat-leaf parsley and coriander leaves

METHOD

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots, parsnip and onion on tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned, turning once or twice.
  2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combined. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
  3. Add oil, lemon juice and herbs and lightly toss. Serve topped with vegetables and scattered with nuts.
Category: Origin: