Warm Couscous Salad with Roasted Vegetables

Byron Bay Chili Co
Servings

4 serves

Prep Time

15 minutes

Cook Time

35 minutes

Category

Light Meals, Main Meals

Warm Couscous Salad with Roasted Vegetables

Ingredients

  • 1 small eggplant, cut into medium cubes
  • 1 medium piece pumpkin, peeled and cut in chunks
  • 1 red onion, cut in thick slices
  • 1 red capsicum, cut in thick slices
  • 1 zucchini, cut into medium chunks
  • Olive oil
  • 1 cup couscous
  • 1 cup boiling water
  • 1/2 cup cooked chick peas
  • 1/2 cup coarsely chopped flat leaf parsley
  • 1/2 cup coarsely chopped coriander
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/3 cup olive oil

  • 2 teaspoons Byron Bay Chilli Co Heavenly Habanero Chilli Sauce

  • 1/4 teaspoon ground cumin
  • Lemon wedges

Directions

  1. Preheat oven to 250 degrees
  2. In a bowl, lightly coat eggplant with a drizzle of olive oil
  3. Place on a baking sheet lined with baking paper and roast until just softened
  4. In separate batches, oil pumpkin, onion, capsicum and zucchini and roast separately
  5. Allow to cool slightly
  6. While vegetables are roasting, prepare couscous by placing grains in a bowl and adding boiling water
  7. Cover with cling film and allow grains to absorb all liquid
  8. To make dressing, combine garlic, lemon juice, vinegar, oil, chilli sauce and cumin
  9. To assemble the salad, fluff couscous with a fork and transfer to a serving dish
  10. Add roasted vegetables, dressing, parsley and coriander and combine gently
  11. Garnish servings with lemon wedges