Couscous with roasted veggies and feta salad

By Drum Digital
28 October 2011

This is great for vegetarians or when you have visitors. It’s substantial and can be served on its own for lunch.

Preparation time: 5-10 min 

Cooking time: 10 min

serves 6

You will need

500 ml (2 cups) couscous

500 ml (2 cups) boiling water

pinch of salt

30 ml (2 tbsp) butter

Veggies

1 butternut, peeled and diced

2 large sweet potatoes, peeled and diced

45 ml (3 tbsp) oil

about 45 ml (3 tbsp) balsamic vinegar

salt and freshly ground black pepper to taste

pinch of brown sugar

5-10 ml (1-2 tsp) veggie sprinkle

1 punnet (250 g) cherry tomatoes

Dressing

60 ml (¼ cup) canola or olive oil

125 ml (½ cup) balsamic vinegar

Also need

3 celery sticks, sliced (optional)

150 g (3 rounds) feta cheese

Method

Preheat the oven to 180 °C and lightly grease a baking sheet with oil or butter.

Couscous 

1. Place the couscous in a medium-size saucepan and pour over the boiling water to which a pinch of salt has been added.

2. Cook for 2 minutes until the granules are swollen.

3. Remove from the heat and allow to stand for a few minutes until all the water has been absorbed. Add the butter and fluff, using a fork to separate the granules.

Veggies 

1. Put the butternut and sweet potatoes on a prepared baking sheet, drizzle with oil and balsamic vinegar and sprinkle with salt, pepper, sugar and veggie sprinkle. Roast in the oven for 15 to 20 minutes until tender.

2. Add the tomatoes about 5 minutes before the end of the cooking time.

3. Toss the couscous and roasted veggies lightly in a large salad bowl, and top with the celery and feta cheese.

Dressing 

Mix the ingredients together and drizzle over the salad before serving.

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