• Shopping List
• Meal Planner

Roasted Vegetable & Couscous Salad

Ingredients

• 1/4 Butternut pumpkin, peeled, seeded and cut into 2 cm pieces
• Olive oil spray
• 1/2 eggplant, cut into 2 cm cubes
• 1 zucchini, cut into 2 cm cubes
• 3/4 cup couscous
• 3/4 cup boiling water
• 1/2 red onion, finely sliced
• 1/2 red capsicum, finely sliced
• 150g baby spinach leaves
• Dressing:
• 1 tsp garlic, crushed
• 2 tsp red wine vinegar
• 1 tsp balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1/4 tsp honey

Directions

Preheat oven to 250C (480F).

Place pumpkin pieces in a deep baking tray and spray lightly with oil to coat. Bake for 10 minutes then add the eggplant and zucchini (also sprayed lightly with oil). Roast for a further 20 minutes or until cooked. Remove from oven and set aside.

Combine the couscous and boiling water in a bowl, mix with a fork, cover with plastic wrap and let stand for 7 minutes.

To make the dressing place all ingredients in an airtight jar and shake until combined.

Loosen the couscous with a fork until light and fluffy. Add the roast vegetables, onion, capsicum and spinach leaves. Mix the dressing through the salad until coated.