eCook Meal
Roast Veggie & Couscous Salad
with crunchy sunflower seeds & crumbled feta
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R122.86
for 4 servings · R30.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Beetroot Chunks needs 400 gBulk Large Carrots 3 kg 3 kg at R45.00 · 13% of packR6.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
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Danish-style Feta needs 200 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 25% of packR25.00
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- Creamy Dressing
- Whole Wheat Couscous
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Black Beans, Butternut, Creamy Dressing, Cucumber, Feta, Onion, Salad Leaves, Sunflower Seeds, Tomato, 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?
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. 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. 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, Black Beans, Butternut, Creamy Dressing, Cucumber, Feta, Onion, Salad Leaves, Sunflower Seeds, Tomato, 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