Roast veggie and pearl couscous salad

Roast Veggie And Pearl Couscous Salad:

Hungry for, Roast veggie and pearl couscous salad there is a delicious food item which you like the most. The food items are Roast veggie very tasty. It is a food that is full of nutrients as well as energy. It is very good for health. There are no extra fats are present so this food means the pearl couscous salad boosts your body.

This food is consumed to provide nutritional support. People from the United Kingdom, United States, Canada, and all over the like to try the Common Recipe at home and enjoy the amazing taste. This amazing dish contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals which your body actually needs. It maintains your body’s metabolic rate. Must try our delicious pearl couscous Keep visiting us for more recipes,

Roast veggie and pearl couscous salad


  1. 2 red capsicums, seeded, quartered
  2. 2 large zucchini, cut into 3cm pieces
  3. 1 eggplant, cut into 3cm pieces
  4. 2 red onions, cut into thin wedges
  5. 250g cherry tomatoes
  6. 250g pearl couscous
  7. 120g pkt Coles Australian Baby Spinach & Rocket
  8. 2 tbsp extra virgin olive oil
  9. 2 tbsp white wine vinegar
  10. 100g fetta, cut into 2cm pieces
  11. 1 tsp dried oregano

Methods to Make:

  • Step 1

    Preheat oven to 200C. Line 2 large baking trays with baking paper. Arrange the capsicumzucchinieggplant and onion on the lined trays. Roast for 40 mins or until light golden and tender. Set aside to cool.
  • Step 2

    Meanwhile, line a baking tray with baking paper. Place the tomatoes on the lined tray and roast for 20 mins or until tomatoes just collapse.
  • Step 3

    Cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
  • Step 4

    Thickly slice the capsicum. Add to the couscous in the bowl with the spinach and rocket, zucchini, eggplant and onion. Drizzle with oil and vinegar. Toss to combine. Arrange on a large serving platter. Top with fetta. Sprinkle with oregano.

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