Easy roast veggie couscous salad
Serves 6
Ingredients
1 large eggplant - chop 2cm pieces
1 large red onion - slice into eighths
2 large red capsicum - sliced into 3 cheeks
2 large zucchini - cut into 2cm thick rounds
1 golden Kumara - cut into 2cm pieces
1 tbsp dukkah
200g mushrooms - whole
1 bulb of garlic - slice the top off the cloves
280g @alexandrafinefoods Israeli couscous - my favourite flavour is the “apricot and currant Moroccan couscous”
1 cup parsley - finely chopped
1/3 cup pitted olives - halved
Chunks and feta and pomegranate seeds to serve
Juice of half a lemon
Instructions
Preheat the oven to 180 fan bake.
Slice and dice the veggies. Like two baking trays.
Place the eggplant, Kumara and onion on one tray. Drizzle olive oil over the top (you can be generous) Sprinkle the dukkah over the top then season with S&P.
Place the mushrooms, garlic, capsicum and zucchini onto the second tray. Drizzle olive oil over the top and season.
Bake for 30 mins or until the veggies are cooked.
Meanwhile, cook the couscous as per the packet instructions and set aside.
Fold the cooked vegetables, olives and parsley through the couscous. Top with chunks of feta, lemon juice and lots of pomegranate seeds.
