Roasted Vegetable Cous-Cous Salad

Prep Time

10 minutes

Cooking Time

40 minutes


Serves 4


1 x capsicum, chopped into bitesize pieces
1 x sweet potato, chopped into bite size pieces 
1 x small eggplant, chopped into bite size pieces 
1 x red onion, chopped into bite size pieces  
1 x small zucchini, chopped into bite size pieces  
1 teaspoon paprika
1 teaspoon cumin
1 Tablespoon extra virgin olive oil 
1 Tablespoon balsamic vinegar
3/4 cup couscous 
1 1/4 cup water
1/2 Tablespoon butter
Zest of 1/2 lemon 
2 spring onions, finely chopped 
2 cups baby spinach 

1/2 cup greek yogurt
Juice of half lemon
Salt and pepper

1/4 cup flaked almonds
few sprigs of coriander
1/4 cup feta cheese


Preheat oven to 200°C - Line baking tray with baking paper
  1. Add chopped vegetable to baking tray and season with paprika, cumin and salt and pepper. Next drizzle with balsamic vinegar and olive oil, toss well. Bake in hot oven for 25 - 30 minutes or until golden brown and cooked through.
  2. Meanwhile cook cous-cous. Simply place cuos-cous in mixing bowl and add 1 + 1/4 cups of boiling water and butter, using a fork give it a quick stir, cover and set aside for 5 minutes. After 5 minutes cous-cous should have absorbed all the liquid, using a fork, fluff the cous-cous. Next to the cooked cous cous add lemon zest and spring onion and stir through using the fork.
  3. Next make your salad dressing, simply pop greek yoghurt in a bowl with the lemon juice and a pinch of salt and pepper, using a spoon, mix well. Set aside until your ready to serve your salad.
  4. To build your salad, add baby spinach to your large serving bowl, top with cous-cous, give this a gentle mix. Next top with cooked vegetables, give this a slight toss. Garnish salad with a light sprinkle of almonds, coriander sprigs, feta & a nice dollop of greek yogurt dressing. Finish with cracked salt & pepper - enjoy!


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