Roasted Vegetable Couscous Salad | Thriving on Plants
Roasted Vegetable Couscous Salad
20 mins prepServes 4
This Roasted Vegetable Couscous Salad is a warm and hearty dish that helps use up extra vegetables while offering a customizable option based on personal preferences. It's perfect for a healthy meal and accommodates various seasonal produce.
1: Preheat oven to 200°C and line a large baking tray.
2: Prepare your veggies by slicing them into smaller bite-sized pieces.
3: Place the vegetables onto the baking tray with olive oil and all listed herbs and spices. Roast in the oven for 30-40 minutes until golden and cooked through.
4: Meanwhile, bring veggie stock, olive oil, and salt to boil in a saucepan. Once boiling, turn off the heat, add couscous, cover, and set aside for 5 minutes. Fluff up with a fork when ready.
5: For the dressing, whisk all dressing ingredients in a small glass until combined.
6: In a large bowl, combine couscous, roasted vegetables, lentils, rocket, and parsley. Pour on the dressing and mix until well coated.
