Roast Veggie and Cous Cous Salad
I love this recipe as an alternatie for salads in the cooler months. You can have this hot or cold and like most of my recipes it works a treat for lunch the next day.
For those of you that can't stand the idea of brussel sprouts that is totally ok! But if you haven't tried them roasted you may be pleasently surprised!
Ingredients
2 tbsp olive oil 2 Teaspoons Paprika 2 Carrots 1 Potato 1/2 Head of Broccoli 1 Capsicum 1 Cob Corn 12 Brussel sprouts* 2 Zucchini
6 Garlic cloves
Salt and Pepper
1.5 cups Cous Cous*
1 Teaspoon Mixed herbs
1 Can Kidney beans
1/2 Bag Baby spinach
1/2 Cup Almonds
*optional
Method
Preheat oven to 180 degrees Celcius
Chop the vegetables into bite-size pieces and place in a bowl with spices, olive oil and salt and pepper. Toss to coat with oil and place on a baking tray lined with baking paper. Place the garlic cloves on tray also.
Cook for 20-25 minutes or until tender. Meanwhile, cook cous cous in boiling water as per instructions. Add mixed herbs and mix together.
Squeeze the garlic cloves to remove cooked garlic and combine the cooked veg, kidney beans and cous cous and almonds to serve.
