Roasted Vegetable Couscous Salad and Lemony Dressing

40 min

Quick and Easy

About the recipe

This vibrant salad features fluffy couscous tossed with a medley of roasted vegetables and finished with a zesty lemon dressing.

Light yet nourishing, it’s perfect as a side or a stand-alone meal. Packed with fibre, flavour, and kidney-friendly ingredients, it’s ideal for warm days or make-ahead lunches.

Nutrition Per Serving

453mg

Potassium

Protein

34g

Carbohydrate

173g

Sodium

887Kj

Energy

146mg

Phosphate

ADD TO MEAL PLANNER PRINT RECIPE

Ingredients Serves 6

Vegetables & Fresh Produce
1 pieces Zucchini, sliced lengthways
1 pieces Red capsicum, seeded and cut into strips
250 grams Sweet potato sliced into 1/2 cm thick rounds
1 pieces Red onion, peeled and cut into wedges
2 tbsp Coriander chopped
1 pieces Lemon, zest and juice
1 Clove Garlic, crushed

Grains, Pasta & Legumes
1 cup Pearl couscous

Oils, Sauces & Condiments
1.5 cup Vegetable stock, low salt
2 tbsp Olive oil
1 tbsp White wine vinegar
1 pieces Black pepper, to taste
1 tsp Cumin, ground

Nuts & Seeds
0.25 cup Almonds, toasted natural flaked

Method

Step 1

Follow packet instructions for cooking pearl couscous in vegetable stock

Step 2

Remove from the heat and drain through a sieve. Rinse with cold water and drain well. Transfer to a salad bowl. Fluff up with a fork. set aside to cool

Step 3

Preheat a charr-grill pan or BBQ plate over medium-high heat. Spray vegetables evenly with cooking spray. Cook for 2-3 minutes on each side or until charred and cooked through. Transfer to a chopping board and cut into bite-size pieces. Stir through cooled couscous along with almonds and coriander.

Step 4

Dressing: Combine lemon zest and juice, garlic, cumin and olive oil in a screw-top jar. Add pepper and seal with a lid. Shake to mix well. Pour over salad and toss through gently until evenly coated. Serve immediately.