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Vegetable and couscous salad
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Ingredients:
  • 450g kumara (orange sweet potato), peeled, roughly chopped
  • 3 Lebanese eggplants, thickly sliced
  • 8 yellow button squash, halved
  • 2 zucchini, thickly sliced
  • 1 large red capsicum, cut into strips
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 36.40 gm olive oil
  • 300g can chickpeas, drained, rinsed
  • 375.00 ml couscous
  • 382.50 gm vegetable liquid stock, boiling
  • 20.00 gm butter
  • 62.50 ml flat-leaf parsley, finely chopped
  • lemon wedges, to serve
Instructions:
  • Preheat your oven to 200°C.
  • Combine vegetables, onion, garlic, oil, salt, and pepper in a large bowl, ensuring all vegetables are well-coated in oil. Transfer to a large roasting pan and roast for 15 minutes.
  • Add the chickpeas to the pan and toss the vegetables. Roast for an additional 5 minutes until the chickpeas are heated through and the vegetables are tender. Let it cool slightly before serving.
  • In a large heatproof bowl, combine couscous with boiling stock. Cover and let stand for 3 minutes until the stock is absorbed. Then, add butter and fluff with a fork to separate grains.
  • Combine a colorful mix of vegetables, hearty chickpeas, and fresh parsley with fluffy couscous. Gently toss everything together, seasoning it perfectly. Serve with a side of tangy lemon wedges for a burst of flavor.

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