Easy Roast Veggie Couscous Salad - miss_pollys_kitchen

Name: Easy Roast Veggie Couscous Salad
Yield: 6-8
Cuisine: Mediterranean
Ingredients: 1 large eggplant - chop 2cm pieces; 1 large red onion - slice into eighths; 2 large red capsicum - sliced into 3 cheeks; 2 large zucchini - cut into 2 cm thick rounds; 1 golden Kumara - cut into 2cm pieces; 1Tbsp Dukkah; 200g mushrooms whole; 1 bulb of garlic - slice the top off the cloves; 280g Alexandra’s Pearl Couscous - cook as per pack instructions; 1 cup parsley - finely chopped; ⅓ cup pitted olives - halved; Chunks of feta and pomegranate seeds to serve; Juice of half a lemon

10 days ago

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Written by miss_pollys_kitchen

Easy Roast Veggie Couscous Salad - miss_pollys_kitchen

10 days ago

·

Written by miss_pollys_kitchen

Kindly shared by miss_pollys_kitchen, this super tasty, easy to put together couscous salad. Perfect on its own or add your favourite protein.

Easy Roast Veggie Couscous Salad

Rated 4.0 stars by 1 users

Servings

6-8 as a side

Image of Easy Roast Veggie Couscous Salad

Ingredients

1 large eggplant - chop 2cm pieces
1 large red onion - slice into eighths
2 large red capsicum - sliced into 3 cheeks
2 large zucchini - cut into 2 cm thick rounds
1 golden Kumara - cut into 2cm pieces
1Tbsp Dukkah
200g mushrooms whole
1 bulb of garlic - slice the top off the cloves
280g Alexandra’s Pearl Couscous - cook as per pack instructions
1 cup parsley - finely chopped
⅓ cup pitted olives - halved
Chunks of feta and pomegranate seeds to serve
Juice of half a lemon

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Directions

Pre heat the oven to 180 fan bake.
Slice and dice the veggies. Line two baking trays
Place the eggplant, Kumara and onion on one tray. Drizzle olive oil over the top (you can be generous). Sprinkle the dukkah over the top, then season with Salt & Pepper.
Place the mushrooms, garlic, capsicum and zucchini onto the second tray. Drizzle olive oil over the top and season.
Bake for 30mins or until the veggies are cooked.
Meanwhile, cook the couscous as per the packet instructions and set aside.
Fold the cooked vegetables, olives and parsley through the couscous. Top with chunks of feta, lemon juice and lots of pomegranate seeds.
Serve and enjoy! Serves 6-8 as a side