Made with pearl couscous, this Roast veggie salad makes for a fresh and unique side that's sure to be a hit with friends and family.
Serves88
Cook time40 mins40 minutes
Prep time20 mins20 minutes, + cooling time
+ cooling time
Ingredients
2 red capsicums, seeded, quartered
2 large zucchini, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
2 red onions, cut into thin wedges
250g cherry tomatoes
250g pearl couscous
120g pkt Coles Australian Baby Spinach & Rocket
2 tbs extra virgin olive oil
2 tbs white wine vinegar
100g fetta, cut into 2cm pieces
1 tsp dried oregano
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the capsicum, zucchini, eggplant 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.
