Serves 4–6
This couscous salad has multiple uses: serve it warm as an accompaniment at dinner (seared lamb and a little dollop of natural yoghurt goes down a treat), or divide it into tupperware containers for easy lunch options just on its own.
It’s a great addition to the backpack when off on cycling trips; no need for heating or refrigeration for the day. Our favourite is having it cold.
Take a fork with you and you are good to go.
Ingredients
- 1 red onion, cut in wedges
- 1 small kumara, peeled and cubed
- 1 carrot, cubed
- 3 Tbsp olive oil
- 1 Tbsp Moroccan seasoning
- Flaky sea salt
- 4 florets cauliflower, sliced
- 4 florets broccoli, sliced
- ½ red capsicum, sliced
- 1 cup water
- ½ tsp salt
- 1 cup couscous (we used Herb and spice mill—spinach and pinenut)
- 1 Tbsp butter
- ½ cup slivered almonds, toasted
- 50g feta crumbled
- ½ cup olives, roughly chopped
Method
- Heat oven to 200°C.
- Toss onion, kumara, and carrot in olive oil and Moroccan seasoning. Season with a little salt and bake on a large oven tray for 15 to 20 minutes.
- Add cauliflower, broccoli, and capsicum to the tray, adding a
touch of extra olive oil if needed. - Bake for a further 10 to 15 mins,
tossing occasionally until veges are just cooked. - In a pot, bring water and salt to the boil.
- Remove from heat and add couscous and butter. Cover and allow to sit for approximately 10 minutes.
- Fluff couscous with a fork.
- In a large bowl toss together roast veges and couscous, adding in toasted almonds, feta, and olives. Taste and season if need be.
