This flavourful and nutritious Roast Vegetable and Israeli Couscous Salad can be served with lamb and greek yoghurt or as a side salad for a bbq! It is quite filling and could easily be used for left over lunches. You can add or take out veggies as suits your family. I often will add capsicum or cauliflower or carrots depending on what’s in the fridge!
Roast Vegetable and Israeli Couscous Salad
5
servings15
minutes30
minutes220
kcal45
minutesNutritious salad with roasted vegetables and tender Israeli couscous, tossed in a light dressing, perfect as a healthy side or main.
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Ingredients
2 Israeli Cous Cous
3 cups Vegetable stock
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Paprika
1/2 tsp Turmeric
1 Brocolli heads-chopped
2 Zucchini, chopped
1 cup Sprouts, quartered
1 tbsp Olive oil, for roasting
1 tbsp Olive oil for dressing
Handful of chopped Parsley
1 Red Onion-cut into 8
2 tbsp Juice of lemon
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