Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, lemony roasted vegetables cous cous salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Great recipe for Lemony roasted vegetables cous cous salad. With this recipe I've tried to be relatively healthy yet thinking about getting back to work, so it's also super quick. Italy has different covid restrictions at the moment to back home so I'm back at work tomorrow but my family are. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper.
Lemony roasted vegetables cous cous salad is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lemony roasted vegetables cous cous salad is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemony roasted vegetables cous cous salad using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Lemony roasted vegetables cous cous salad:
- Take 400 g cous cous
- Prepare 1 (300 g) jar of roasted mixed vegetables in oil - drained
- Take 400 g hot stock
- Make ready Juice of one lemon
- Prepare About 4 tablespoons of olive oil
- Get Tinned tuna - optional
Using a combination of pearl couscous and roasted vegetables, this salad is dressed in a fresh, lemony vinaigrette. Adding crumbled feta cheese and toasted pine nuts at the end makes for a tasty warm side dish that can also be eaten cold as a salad. This Mediterranean inspired roasted vegetable couscous salad is packed with crunchy roasted vegetables, a light and citrusy dressing and then topped with a hit of salty feta and olives. It's a winning salad at any BBQ or picnic, as it doesn't feel like you are having a salad.
Steps to make Lemony roasted vegetables cous cous salad:
- Put cous cous in a bowl. Add the stock. Stir and cover with cling film for how long it said on the packet, mine said 5 mins. When ready, add olive oil, enough to make it fluff up and loosen the grains. Add lemon juice and mix well again
- Drain vegetables. Mine contained carrots, aubergine and peppers. Throw them in and mix
- Ready to eat as it is, with tuna added or lunch the next day
This Mediterranean inspired roasted vegetable couscous salad is packed with crunchy roasted vegetables, a light and citrusy dressing and then topped with a hit of salty feta and olives. It's a winning salad at any BBQ or picnic, as it doesn't feel like you are having a salad. Cut the cherry tomatoes in half and add to the couscous with half the basil leaves, the zest of ½ a lime and lemon, then add the juice of ½ a lemon a pinch of paprika and few twists of a pepper mill. Add the Israeli couscous and toast stirring frequently until lightly golden brown. Add the cooled couscous and toss.
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