A WARM OR COLD ROASTED VEGETABLE COUSCOUS SALAD

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When my boyfriend and I decided to become plant-based eaters our initial question was, what do we eat??? We loved everything we were learning about the benefits of fruits, vegetables and whole-grains on our bodies, but that didn’t come with a meal plan.

A few hours after our decision to change our lifestyles we were faced with a daunting dinner time approaching with absolutely no idea what to eat, so we did what any sane being would have done, decided to take the easy way out and throw together a whole lot of random vegetables and roast them up!

I must say, the results had us unexpectedly pleased, I mean who doesn’t like roasted vegetables? All it took was a sprinkle of salt and we were more than impressed with our first attempts at being plant-based eaters.

This has brought me to want to share a super simple recipe that takes me back to our early stages and will hopefully help you through yours, and if you struggle to get your vegetables in, roasting them is definitely an amazing way to make them super delicious and will have you devouring them in no time.

I hope you absolutely love this simple lunch or dinner idea, as it is:

  • Fresh
  • Healthy
  • Satisfying
  • Nutritious
  • Seasonally versatile
  • & super delicious
Overview:

Serves: 4

Prep time: 10 minutes

Cook time: 45 minutes

 Ingredients:

10 carrots (get creative with different variations)

5 Courgettes

1 Red pepper

10 Baby tomatoes

Salt & pepper

Paprika

1 onion

2 cloves of garlic

Olive oil

1½ cups whole wheat couscous

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Method:

Preheat the oven to 180°c and place the washed and dried vegetables on a roasting tray. Top with olive oil, a pinch of salt and pepper and even a sprinkle of paprika. Mix these together well to coat each vegetable as evenly as possible.

While your vegetables are roasting in the oven, dice up an onion and combine with a splash of olive oil in a pot.

Once the onion starts to become slightly translucent, add in the 2 cloves of minced garlic and allow to simmer until fragrant.

Add in the dry couscous and stir through for a minute or two before adding enough boiling water to the pot to cover the couscous well (make sure the water line is about 2cm above the couscous).

Remove the roasted vegetables from the oven once the carrots are soft enough to pierce.

Slice up your roast veg into the desired sizes and combine with the couscous mixture. I like to keep a few carrots whole. You could also cut up your vegetables before roasting them, I just prefer to let them cook whole as they tend to turn out sweeter that way!

To serve:

Serve as a hot meal or as a cold couscous salad. A dollop of hummus or pesto is a lovely addition to either, and a side salad of baby spinach as your greens is also a winner!

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