Nutritional information does not include the following ingredients: Turmeric, Zucchini, chopped, Sprouts, quartered , Handful of chopped Parsley
Please Note - Nutritional information is provided as a guide only and may not be accurate.
This flavourful and nutritious Roast Vegetable and Israeli Couscous Salad can be served with lamb and greek yoghurt or as a side salad for a bbq! It is quite filling and could easily be used for left over lunches. You can add or take out veggies as suits your family. I often will add capsicum or cauliflower or carrots depending on what’s in the fridge!
Method
Place stock into a medium saucepan and heat until it is boiling
Add the cous cous and spices together, then cover and cook on low to medium heat for approximately 20 minutes until all liquid is absorbed.
Preheat the oven to 180 degrees
Place broccoli, red onion, zucchini and sprouts into a roasting tray.
Drizzle with olive oil and salt and pepper to taste
Roast for approximately 30 minutes and turn over occasionally.
Add all of the ingredients into a salad bowl and drizzle with the juice of the lemon and olive oil to the mix and combine.
