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Giant Cous Cous and Roast Vegetable Salad
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Giant cous cous with roasted vegetables

Ingredients

  • 300 g Giant Cous Cous
  • Sweet Potato peeled and cut into wedges
  • Red Onion peeled and quartered
  • Courgette cut into wedges
  • Carrots cut into wedges
  • Rapeseed oil for roasting
  • Extra Virgin Olive Oil for dressing
  • Balsamic Vinegar
  • Sea Salt

Instructions

  • Heat your oven to about 180C.
  • Prepare the vegetables to roast. I have not put the amounts for this as you can choose how much of each you want to cook.
  • Toss the vegetables in some rapeseed oil, balsamic and sea salt.
  • Lay out on a baking tray and cook in a hot oven for about 30 minutes or until tender.
  • Boil the cous cous for about 10 minutes or as per instructions in the packet in some stock for flavour.
  • When ready, combine the cous cous with the roasted vegetables.
  • Adjust seasoning, drizzle more Extra Virgin olive oil and serve immediately.