Roast Vegetable and Pearl Couscous Salad

July 4, 2012 1 Comment

Eat for lunch or dinner, in any season! Pearl couscous is found in the supermarket alongside pasta and regular couscous


Serves 6

1 zucchini, diced

1 eggplant, diced

½ sweet potato, diced

¼ pumpkin, diced

Curry powder

Chilli flakes

Black pepper

Olive oil

Pearl couscous (1 pkt)

1 red chilli


1 lemon

1 tbsp tahini

1 tsp olive oil

Heat oven to 180 degrees and prepare two roasting pans with baking paper.

Lay out vegetables on roasting pans and drizzle with a little olive oil then sprinkle curry powder, chilli flakes and fresh ground pepper on top (as little or as much as desired).

Roast at 180 degrees for around half an hour, or until pumpkin and sweet potato are soft and golden.

While vegetables are roasting prepare the pearl couscous in a pot according to packet instructions. (Commonly with 2 cups of boiling water and cook for 8-10minutes, then drain and rinse)

Combine tahini, olive oil and the juice of  one lemon in a small bowl and whisk until smooth.

Combine roasted vegetables, couscous and dressing in a bowl.

Serve atop of baby spinach leaves and sprinkle some fresh red chilli on top if you dare.

Can be stored in the fridge for 4-5 days. To give the salad a boost after 2 days drizzle with some fresh lemon juice to enhance the dressing.

(Recipe created by N Hursthouse June 2012)

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1 Comment

karenjbrook July 11, 2012 at 7:58 am

This is a brilliant salad – used red capsicum as eggplants out of season now. Tasted even better the next day!


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