So there has been a lot of sweet stuff going on here lately. Cupcakes, slices, desserts – I just like sweet things ok?! But we have hit that time of year where apparently it’s starting to cool down – I haven’t noticed because I have a heater in my belly and it still feels like summer to me – but that usually signals the start of comfort food eating. Diets go out the window because bikinis are back in the drawer for the next 6 months and suddenly all good eating intentions are gone. So before that totally takes hold let’s try to sneak a few good healthy recipes in. Starting with roast vege couscous salad!
This roast vege couscous salad is the perfect quick and easy side dish. Couscous is one of my favourite salad bases because it’s so quick to prepare! Add it to a bowl along with some boiling water, 1 minute in the microwave and it’s good to go. Not bad when you’re in a hurry for food. And the great thing about putting roast veges in a salad is that they are also super easy to prepare. Cut them up, drizzle a little bit of olive oil and some salt and pepper and throw them in the oven. No fussing, very little mess and so tasty!
The hardest part of this salad is the dressing…and that’s not even hard either. It’s another classic lazy Laura salad dressing where all ingredients are thrown into a jar and shaken up and then poured all over. This dressing is lemon juice, olive oil, crushed garlic and salt & pepper. So simple!
Everything is thrown together in a bowl, mixed up and then I love adding feta & pinenuts. Even though pinenuts are about $1 million per 100g they make this roast vege couscous salad epic! Worth it. And feta because if you recall, salad without any kind of cheese is not your friend. Add the feta.
This salad is perfect for weekday lunches. I make a big batch on a Sunday and it keeps so well in the fridge for the whole week that if you can handle eating the same thing everyday (heeeey creatures of habit) then packing your lunch in the morning just became a mindless task. Which leaves more time for breakfast. Win.
It’s also a salad that you can serve hot, as soon as the couscous is cooked and veges are roasted, or prepare in advance and serve cold. You can adjust the quantities of everything and make more or less salad, have less veges or even add in some cooked chicken and make it a meal!
- 1 cup uncooked couscous
- 2-3 cups peeled & chopped veges pumpkin, kumara, zucchini, peppers, carrots etc
- 100 g feta
- Pinenuts
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tsp crushed garlic
- Salt & pepper
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Cook couscous according to package directions.
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Put the peeled & chopped veges on a baking sheet, drizzle with a little olive oil and salt & pepper and roast at 180°C for 20 minutes or until cooked.
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Add all dressing ingredients to a jar and shake until mixed together.
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Add the couscous, roast veges, feta, pinenuts and dressing to a large salad bowl and mix together.
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Serve immediately warm, or store in the fridge and serve cold.
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Keeps in the fridge for 5 days.
