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Roasted vegetable couscous salad

Enjoy the vibrant flavors of this Roasted Vegetable Couscous Salad - a delightful medley of tender roasted vegetables and fluffy couscous, tossed in a zesty vinaigrette. A colorful, nutritious side dish perfect for any occasion!

 

Method:

  1. Preheat your oven to 180°C (350°F) and line a baking tray.

  2. Cook the couscous as per the instructions on the box. 

  3. Meanwhile, cut the cauliflower and broccoli into florets and halve the tomatoes. 

  4. Place the vegetables and tomatoes on the baking tray and bake in the oven for 20-25 minutes. 

  5. While the vegetables cook, make the sauce by adding all the ingredients to a high speed blender. 

  6. Once the vegetables and couscous are cooked, combine the couscous, roasted cauliflower, broccoli and tomatoes, pitted olives and herbs to a bowl. Mix to combine well. 

  7. Then drizzle the sauce, ensuring the ingredients are equally coated. 

  8. Then top with the pine nuts and slivered almonds. 

Notes 

  • Pearl couscous - If you are gluten-free, swap this for quinoa, rice, buckwheat or any other gluten-free alternative

Nutritional Summary:

At Radiquel, we believe strict fixation on numbers is a reductionist view of nutrition and can potentially harm our relationship with food. Food is also so much more than just units of calories and macronutrients; it’s a chance to nourish our minds, bodies, and souls with whole and soul foods. However, we acknowledge nutritional panels’ educational value for some individuals and have provided them solely for educational purposes. Please utilise this information with the utmost care.

This nutritional information is given solely for recreational intent and is not recommended to displace any medical advice, nor is it necessarily precise. We approximate the nutritional information per the listed ingredients. As food products can always vary in size, brand and shape, and nutritional quantities can also change based on the plants' growth circumstances, the quality of the soil, the fruits' maturity, and other factors, the nutrition information that is provided is an approximation. Since these values are highly individualised and rely on a variety of variables, such as age, gender, and the amount of daily physical activity, we do not offer the percentage of the recommended daily value. Please calculate the nutritional information you need using the exact ingredients you used or seek a dietitian or clinical nutritionist to assist you, if you need.
  • Serves
    4
  • Prep
    30 minutes
salads
  • Ingredients

    For the dressing:

    • 2 Tbsp olive oil 

    • 2 cloves garlic, minced

    • ¼ red onion

    • 1 lemon, juiced

    • 1 tsp oregano, dried

    • ½ tsp ground cumin 

    • ½ tsp ground cinnamon 

    • ½ tsp ground ginger 

    • ⅛ tsp ground cayenne pepper 

    • Salt & pepper to taste

     

    For the bowl:

    • 200g pearl couscous

    • 1 head broccoli, broken into florets

    • ½ head cauliflower, broken into florets

    • 1 cup cherry tomatoes, halved

    • ¼ cup olives, pitted

    • 3 sprigs mint

    • 3 sprigs basil

    • 3 sprigs parsley

    • 4 Tbsp pine nuts, fresh to serve

    • 4 Tbsp slivered almonds, fresh to serve

Calories: 437

Carbohydrates: 57g

Fibre: 9.8g

Total fat: 19.2g

Saturated fat: 3g

Protein: 13.9g

 

Nutrients of focus - 

Calcium: 108mg

Iron: 3.1mg