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Couscous Salad with Roasted Vegetables

This comforting Couscous Salad features warm roasted vegetables wrapped in fluffy couscous, perfect for potlucks or as a side dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Couscous and Vegetables
  • 1 cup couscous regular couscous works best
  • 1/4 cup chicken stock (boiling) can substitute with vegetable stock for a vegan option
  • 2 carrots cut into medium chunks
  • 1 whole butternut pumpkin cut into medium chunks
  • 400 g canned chickpeas (drained and rinsed) adds protein
  • 1/4 cup sultanas can swap for dried cranberries or chopped dried apricots
Herbs and Extras
  • 1/4 cup fresh mint (roughly chopped) adds freshness
  • 1/4 cup fresh coriander (roughly chopped) optional but recommended
  • 1/4 cup parsley (roughly chopped) can use a mix of herbs
  • 1/4 cup olive oil use good quality olive oil
  • 2 tablespoons lemon juice for brightness
Seasoning
  • 1 pinch salt and pepper to taste
  • 2 tablespoons honey for sweetness

Method
 

Preparation of Couscous
  1. Preheat oven to 180°C (350°F).
  2. Put couscous into a bowl and add the boiling chicken stock. Place a lid on and set aside for approximately 5 minutes.
  3. Fluff couscous with a fork and allow to cool.
Roasting Vegetables
  1. Cut the carrots and pumpkin into medium chunks and sprinkle with olive oil and honey, season with salt and pepper.
  2. Roast in the oven at 180°C (350°F) for 20 minutes until caramelized. Allow to cool.
Assembly
  1. Add all remaining ingredients to the cooled couscous, including the olive oil, lemon juice, and any remaining honey/oil mix from the roasted vegetables.
  2. Lightly toss until combined and serve.

Notes

Serve at room temperature to allow flavors to develop. Best eaten fresh, store leftovers in an airtight container in the refrigerator for up to 3 days.