A quick and easy salad number! Fluffy couscous tossed with roasted onions, beetroot and butternut. Loaded with fresh cucumber, tomatoes and black beans. Finished off with a crumble of creamy feta and a sprinkle of sunflower seeds for crunch.
Roast Veggie & Couscous Salad
Roast Veggie & Couscous Salad
with crunchy sunflower seeds & crumbled feta
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot Chunks
- Black Beans
- Butternut Chunks
- Creamy Dressing
- Cucumber
- Danish-style Feta
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
- Tomato
- Tomatoes
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces, the Onion wedges and the Beetroot Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to caramelise.
TOAST THE SEEDS & MAKE THE COUSCOUS
Boil the kettle. Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
In a bowl, combine the Creamy Dressing with 10ml of a sweetener of choice. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, add the cooked couscous, the roasted veg, the diced Cucumber, the diced Tomato, the drained Black Beans, the rinsed Salad Leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
SCRUMPTIOUS SALAD!
DIY time! Dish up the loaded couscous salad, drizzle over the Creamy Dressing, and crumble over the feta. Garnish with a sprinkle of Sunflower Seeds. Beautiful work, Chef!
Butternut Chunks - 100g
Onion - 1
Beetroot Chunks - 100g
Sunflower Seeds - 10g
Whole Wheat Couscous - 75ml
Creamy Dressing - 30ml
Cucumber - 50g
Tomato - 1
Black Beans - 60g
Salad Leaves - 20g
Danish-style Feta - 50g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces, the Onion wedges and the Beetroot Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to caramelise.
TOAST THE SEEDS & MAKE THE COUSCOUS
Boil the kettle. Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
In a bowl, combine the Creamy Dressing with 20ml of a sweetener of choice. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, add the cooked couscous, the roasted veg, the diced Cucumber, the diced Tomato, the drained Black Beans, the rinsed Salad Leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
SCRUMPTIOUS SALAD!
DIY time! Dish up the loaded couscous salad, drizzle over the Creamy Dressing, and crumble over the feta. Garnish with a sprinkle of Sunflower Seeds. Beautiful work, Chef!
Butternut Chunks - 200g
Onion - 1
Beetroot Chunks - 200g
Sunflower Seeds - 20g
Whole Wheat Couscous - 150ml
Creamy Dressing - 60ml
Cucumber - 100g
Tomato - 1
Black Beans - 120g
Salad Leaves - 40g
Danish-style Feta - 100g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces, the Onion wedges and the Beetroot Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to caramelise.
TOAST THE SEEDS & MAKE THE COUSCOUS
Boil the kettle. Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
In a bowl, combine the Creamy Dressing with 30ml of a sweetener of choice. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, add the cooked couscous, the roasted veg, the diced Cucumber, the diced Tomato, the drained Black Beans, the rinsed Salad Leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
SCRUMPTIOUS SALAD!
DIY time! Dish up the loaded couscous salad, drizzle over the Creamy Dressing, and crumble over the feta. Garnish with a sprinkle of Sunflower Seeds. Beautiful work, Chef!
Butternut Chunks - 300g
Onions - 2
Beetroot Chunks - 300g
Sunflower Seeds - 30g
Whole Wheat Couscous - 225ml
Creamy Dressing - 90ml
Cucumber - 150g
Tomatoes - 2
Black Beans - 180g
Salad Leaves - 60g
Danish-style Feta - 150g
ROASTED VEG
Preheat the oven to 200°C. Place the butternut pieces, the Onion wedges and the Beetroot Chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and starting to caramelise.
TOAST THE SEEDS & MAKE THE COUSCOUS
Boil the kettle. Place the Sunflower Seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
In a bowl, combine the Creamy Dressing with 40ml of a sweetener of choice. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, add the cooked couscous, the roasted veg, the diced Cucumber, the diced Tomato, the drained Black Beans, the rinsed Salad Leaves, seasoning and a drizzle of olive oil. Toss until fully combined.
SCRUMPTIOUS SALAD!
DIY time! Dish up the loaded couscous salad, drizzle over the Creamy Dressing, and crumble over the feta. Garnish with a sprinkle of Sunflower Seeds. Beautiful work, Chef!
Butternut Chunks - 400g
Onions - 2
Beetroot Chunks - 400g
Sunflower Seeds - 40g
Whole Wheat Couscous - 300ml
Creamy Dressing - 120ml
Cucumber - 200g
Tomatoes - 2
Black Beans - 240g
Salad Leaves - 80g
Danish-style Feta - 200g
Frequently Asked Questions
What is the preparation time for Roast Veggie & Couscous Salad?
The preparation time for Roast Veggie & Couscous Salad with crunchy sunflower seeds & crumbled feta is between 15 and 30 minutes.
What is the total time required to make Roast Veggie & Couscous Salad with crunchy sunflower seeds & crumbled feta?
The total time required to make Roast Veggie & Couscous Salad with crunchy sunflower seeds & crumbled feta is between 40 and 55 minutes.
How many servings does Roast Veggie & Couscous Salad provide?
4 servings
What are the main ingredients in Roast Veggie & Couscous Salad?
Beetroot Chunks, Black Beans, Butternut Chunks, Creamy Dressing, Cucumber, Danish-style Feta, Onion, Onions, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Whole Wheat Couscous
What is the nutritional information of Roast Veggie & Couscous Salad?
Calories: 752, Carbs: 90 grams, Fat: grams, Protein: 29.9 grams, Sugar: 16.3 grams, Salt: 896 grams
How do I prepare Roast Veggie & Couscous Salad?
ROASTED VEG: Preheat the oven to 200°C. Place the butternut pieces, the onion wedges and the beetroot chunks on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and starting to caramelise. TOAST THE SEEDS & MAKE THE COUSCOUS: Boil the kettle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. FINAL TOUCHES: In a bowl, combine the creamy dressing with 20ml of a sweetener of choice. Loosen with water in 5ml increments until a drizzling consistency. In a salad bowl, add the cooked couscous, the roasted veg, the diced cucumber, the diced tomato, the drained black beans, the rinsed salad leaves, seasoning and a drizzle of olive oil. Toss until fully combined. SCRUMPTIOUS SALAD!: DIY time! Dish up the loaded couscous salad, drizzle over the creamy dressing, and crumble over the feta. Garnish with a sprinkle of sunflower seeds. Beautiful work, Chef!
What should be prepared from my kitchen to make Roast Veggie & Couscous Salad?
Beetroot Chunks, Black Beans, Butternut Chunks, Creamy Dressing, Cucumber, Danish-style Feta, Onion, Onions, Salad Leaves, Sunflower Seeds, Tomato, Tomatoes, Whole Wheat Couscous
How many calories does Roast Veggie & Couscous Salad have?
752 calories
How much fat content does Roast Veggie & Couscous Salad have?
grams
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