Couscous & Roasted Vegetable Salad

This amazing salad is great any time as it can be served warm or cold and the combinations are endless as ANY vegetable can be used.  I sometimes like to mix things up a bit by adding fresh herbs from the garden or using lemon juice instead of balsamic in the dressing. We have it as a main dish or as side dish to grilled chicken..... enjoy

Keeps in the fridge for a few days too :)

Serves 2 - 4

 

Ingredients

• 3 tbsp balsamic vinegar
• 1 tbsp olive oil + 1tbsp for roasting
• 1 cup couscous
• 1 cup Chick Stock or Water – HOT
• ½ red onion, fine diced
• 1 (small) Sweet potato, Large dice
• 1 zucchini, Large dice
• ¼ Pumpkin, Large dice
• 1 cup halved grape or cherry tomatoes
• ½ Cucumber – Diced
• S & P

Method

1. In small bowl, whisk together vinegar, oil, Salt and Pepper; set aside.
   
2. In large baking pan add pumpkin, sweet potatoes coat with olive oil, salt & pepper and place in hot oven for 15 mins, remove from oven and add the zucchini and return to the oven for about 10 minutes or until roasted
   
3. In large bowl, combine couscous with stock/water cover and let stand for 5 - 7 minutes. When ready fluff with a fork.
   
4. In a large bowl add the fluffed couscous, the warm roasted vegetables, the fresh tomatoes, red onion, cucumber, mix gently and pour over dressing, mix gently again and serve.