Couscous salad with roasted vegetables

Couscous salad with roasted vegetables

What's for Dinner?
40 mins
Cooking time
20 mins
Gorta Yuuki

A wonderful way of using up any leftover vegies after a roast dinner. otherwise, select your favourites and roast them freshly. Leave to cool before mixing with the couscous.


Quantity Ingredient
200g pumpkin, diced into 2 cm chunks
1/4 cauliflower, cut into florets
2 small zucchinis, halved lengthwise and cut into 2 cm chunks
1 red onion, cut into wedges
olive oil, for cooking
salt and freshly ground black pepper
250ml water or stock
250g instant couscous
400g tinned chickpeas, rinsed and drained
40g toasted pine nuts
75g baby spinach leaves
3 tablespoons chopped coriander leaves
40ml pomegranate dressing


  1. Preheat the oven to 200°C. Scatter the vegetables in a large roasting dish. Drizzle with the oil and season with the salt and pepper. Cook for 15–20 minutes, or until the vegetables are golden brown and tender, but not disintegrating. Transfer to a large platter and leave to cool.
  2. To prepare the couscous, combine the water or stock in a saucepan with 1 tablespoon of oil and a pinch of salt and bring to the boil. Remove from the heat and stir in the couscous. Cover the pan and allow to rest for 2 minutes. Add the butter to the soaked couscous and place over a low heat. Stir with a fork to break up the grains and to mix the butter through evenly. Tip the couscous into a large mixing bowl and leave to cool.
  3. Add the cold roast vegetables to the couscous, along with the chickpeas, pine nuts, spinach and coriander. Season with salt and pepper and add the pomegranate dressing. Toss to combine and serve.
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