roast vegetable & cous cous salad

Written By Angelica Pupillo

I wanted to give you a lovely side dish that would go wonderfully with a leg of lamb, roast chicken, tofu or anything that you might be making for dinner. This salad also makes for amazing leftovers so it would be perfect in your lunchbox!

recipe (serves 6 to 8)

ingredients

  • 2 capsicums

  • 1 large sweet potato

  • 4-5 carrots

  • 1 cup cous cous (I used San Remo Wholemeal Cous Cous)

  • ½ walnuts, roasted

  • 1/3 cup raisins or currants

  • 1 tbsp wholegrain mustard

  • Juice of one lemon

  • 1 tbsp almond butter

  • Olive oil

  • Salt

method

1. Preheat oven to 180C with the fan on.

2. Cut the vegetables into bite sized pieces (the main thing is that they are all roughly the same size) and pop them on a non stick tray or on a lined baking tray. Drizzle with olive oil and a sprinkle of salt. Mix with your hands until the vegetables are well coated.

3. Place the vegetables in the oven to roast for 45 minutes to an hour.

4. When the vegetables have 10 minutes to go, cook your cous cous according to packet instructions.

5. In a small bowl mix together the wholegrain mustard, lemon zest, lemon juice, almond butter, 2-3 tbsp olive oil and a teaspoon of salt.

6. In a large serving bowl, add in the roasted vegetables, cooked cous cous, your dressing, walnuts and raisins and mix everything until well combined. Taste for seasoning and adjust if you need to.

Angelica Pupillo
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