Pearl Couscous & Roasted Veggie Salad


My latest salad is a real prep-ahead champion! It stars a colourful blend of roasted veggies on top of a bed of fluffy couscous garnished with my signature ‘salad sprinkle’ (keep in the fridge to add to your next salad or on top of yoghurt!) of crunchy nuts and seeds.

The best part? This stores so well and tastes even better the next day, perfect for meal prep or quick weekday lunches. Customise with your choice of protein – I love shredded chicken, boiled eggs or chickpeas for a vegan option. 

Enjoy,

Jess x

 

Ingredients:

  • 1 sweet potato, cubed
  • 1 zucchini, sliced
  • 1 red capsicum, in chunks 
  • 1 red onion, sliced into moons 
  • 2 tbsp extra virgin olive oil
  • 1 cup pearl couscous, use quinoa for gluten-free
  • ¼ cup chopped chives
  • 2 tbsp chopped dill 
  • 3 tbsp pine nuts
  • 3 tbsp pistachios
  • ¼ cup pumpkin seeds 

For the dressing:

  • 2 tbsp extra virgin olive oil 
  • 1 tbsp lemon juice 
  • 2 tsp maple syrup
  • 2 tsp wholegrain mustard 
  • 1 small clove garlic, chopped

Method:

Preheat the oven to 200°C or 390°F. Line a baking tray with baking paper. Add the sweet potato, zucchini, capsicum and red onion to the tray. Drizzle the oil over the top and season with sea salt and black pepper. Bake for 30 minutes or until golden cooked through. Note: the key here is to chop the sweet potato smaller than the other vegetables so that they all cook in the same amount of time. 

Cook the pearl couscous as per the packet instructions. We like to cook ours in vegetable stock.

To make the salad sprinkle, heat a fry pan over a medium heat. Add the pine nuts, pistachios and pumpkin seeds along with a sprinkle of sea salt. Fry for 4-5 minutes, tossing occasionally. Keep an eye on the mixture to make sure it doesn’t burn. 

To make the dressing, whisk together all of the ingredients in a small bowl or jar. ⁠

Combine the cooked couscous, roasted vegetables, herbs, dressing and half of the seed sprinkle in a bowl. Toss to combine and serve. 

Keep any leftovers stored in the refrigerator for up to 3 days. The salad sprinkle can be stored in a sealed container or jar for up to two weeks. 

Serves: 3 as a main, 6 as a side

Time to cook: 35



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