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Roast Veg and Sundried Tomato Couscous Salad


We enjoyed this winner of a salad at a bachelorette party this weekend. Oh! How delish!
I copied the clever bridesmaid’s recipe (THANK YOU!! ๐Ÿ˜‰ ) on Monday and served it with baked fish for dinner. See my go-to grilled fish recipe here.

Perfect as a side-dish. Perfect for lunch the next day! Roasted veg, sundried tomatoes and couscous! What is not to like?!

Print Me!!
Roast Veg and Sundried Tomato Couscous Salad
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1.5 cups Couscous
  • 1.5 cups Boiling Water
  • 1 small Butternut Peeled and sliced in smallish blocks
  • 2 cups Mixed Vegetables Fresh, not frozen
  • 1 small Onion Peeled and sliced in smallish blocks
  • 1 tbs Mixed Herbs
  • 240 grams Dried Tomato Pieces
  • salt and pepper
  • olive oil
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • 1.5 cups Couscous
  • 1.5 cups Boiling Water
  • 1 small Butternut Peeled and sliced in smallish blocks
  • 2 cups Mixed Vegetables Fresh, not frozen
  • 1 small Onion Peeled and sliced in smallish blocks
  • 1 tbs Mixed Herbs
  • 240 grams Dried Tomato Pieces
  • salt and pepper
  • olive oil
Instructions
  1. Pour couscous into boiling water, stir once with a spoon, cover with a lid and let steam for 15 minutes until the couscous is soft and plump.
  2. In a small bowl, stir together mixed herbs, olive oil, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven until cooked.
  3. Mix roasted vegetables and couscous thoughouly and add sundried tomatoes.
  4. Enjoy!
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