Roast Vegetable Couscous Salad Nz
How to make this roast vegetable and couscous salad.
Roast vegetable couscous salad nz. Fluff up couscous with a fork and toss with the orange zest nuts cranberries or cherries parsley mint and roast kumara. Allow to stand for about 10 minutes then fluff up with a fork. Cut the top and tail off the beetroots and wrap in tinfoil. Place the vegetable pieces into a large roasting pan and toss them with a cup of the olive oil or just enough so that its drizzled over it all and a teaspoon of the black pepper.
Add the spring onions parsley mint avocado tomatoes watties beetroot chunky cuts and salt and toss gently to mix. Turn off heat stir together cover and leave to stand for 5 10 minutes. Ingredients 1 cup couscous 1 cup your choice of stock 1 kumara peeled cut into chunks 2 carrots peeled cut into chunks 150g pumpkin seeds and skin removed cut into chunks 1 red onion peeled and cut into chunks 1 tblspn fresh mint finely chopped 2 tblspns lemon juice 2 tblspns olive oil 2. Add the softer vegetables and cook for another 10 15 minutes.
Cut in to 2 3 cm pieces. Preheat the oven to 1800c fan bake or 2000c conventional bake. This can be done ahead of time if you like to assemble at the last minute. Rocket or spinach leaves.
Roast for about 45 minutes or until the vegetables are tender and starting to caramelise. Mix the oil and garlic together in a small jug and brush over the flatbreads. Set aside to stand for 10 minutes then fluff the couscous with a fork. The cooking time will vary depending on your choice of vegetables place the roasted vegetables on a platter and mix through the spinach leaves.
Add the roasted vegetables mint and lemon juice to the couscous and toss gently to combine. Feta cubed optional cup. Place in the oven and bake for an hour. Lay the rosemary sprigs under the vegetables and place the pan in the oven to roast for 30 minutes.
Put the couscous into a large bowl and pour over 1 cup of boiling water. Brown sugar or honey. To start toss the chopped carrot cauliflower and pumpkin in olive oil. Roast for 40 minutes until kumara is slightly caramelised.
Preheat the oven to 180 degrees or if serving with the salad leave the oven on after cooking the vegetables. Place on a baking tray and cook for 30 minutes or until cooked through. Pumpkin kumara red onion or other vegetables of your choice. Place root vegetables in oven and roast for 10 minutes shaking the tray from time to time.