Roast couscous salad

Fresh, warm, delicious, easy

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180 degrees Celsius

Step 2

Chop all of the vegetables and into 3 cm pieces And spread them out on a baking tray along with the olives.

Step 3

Drizzle some olive oil over the vegetables and season with salt and pepper to taste.

Step 4

Place the vegetables in the oven for about 25 minutes

Step 5

While the vegetables are cooking make the dressing. To make the dressing add your lemon zest, lemon juice, garlic, oregano, chilli flakes, balsamic vinegar olive oil, salt and pepper into a jar. Close the jar a shake for about 30 seconds or until the acid and oil have combined

Step 6

Next heat a pan to medium high with a drizzle of olive oil and add the couscous stir continuously for approximately 2 minutes or until the couscous starts to go a hidden golden brown colour.

Step 7

Next turn the heat down to medium low and Add your water into the pot then cover and simmer gently for 10 minutes.

Step 8

Whilst the cous cous is cooking add your spinach and basil into a large bowl

Step 9

The couscous and vegetables should be ready around the same time once they are add everything into the same large bowl and mix

Step 10

Serve and enjoy