Hayley's Health Foods

Roast Vegetable Couscous Salad.


side dishes



Roast Vegetable Couscous Salad


  • Extra Virgin Olive Oil (1 Tbsp + 1 tsp)
  • Balsamic Vinegar (1 Tbsp)
  • Capsicum (1)
  • Carrot (1)
  • Pumpkin (1/8)
  • Cherry Tomatoes (6)
  • Couscous (1 cup - dry)
  • Spinach (1 handful)
  • Pine Nuts (1/4 cup)
  • Pink Himalayan Salt (pinch)


  1. Preheat the oven to 180°C.

  2. Cut the capsicum, carrot and pumpkin into 3cm cubes.

  3. Cook the capsicum, carrot and pumpkin in a large roasting dish with the olive oil until soft (30 - 40 mins), turning regularly.

  4. Spred the pinenuts over a baking tray and put in the oven to roast them. This will take about 10 minutes, but check them very regularly (they are very easy to burn...).

  5. Meanwhile, bring a small pot of 1 1/2 cups of water to a boil, add a pinch of salt and the remaining olive oil to the water.

  6. As soon as the water starts to boil, add the couscous and remove from the heat. Place a lid on the pot.

  7. Leave the couscous to absorb the water for about 10 minutes, then use a fork to fluff it.

  8. Meanwhile, cut the cherry tomatoes into quarters.

  9. Combine the couscous, cherry tomatoes, roasted veggies, pine nuts and balsamic vinegar and toss.

  10. Enjoy!