couscous salad with roasted vegetables dressed with a
herbed yoghurt dressing
Serves 4-6
2 cups (350 g) of cubed butternut 2 cm x 2 cm
1 large red bell pepper halved, pipped and cut into small wedges
3 smallish onions, peeled and cut into small wedges
3 t (15 ml) Ina Paarman's Vegetable Spice
olive or canola oil
¾ cup (130 g) g couscous
2 T (30 ml) Ina Paarman's Chicken or Vegetable Stock Powder
1½ cups (375 ml) boiling water
¼ cup (60 ml) coarsely chopped fresh mint
DRESSING
¾ cup (180 ml) plain Greek Yoghurt
½ cup (125 ml) Ina Paarman's Herb Dressing
Adjust the oven rack to the middle position.
Pre-heat oven to 220°C.
Toss the prepared vegetables with the seasoning and 2T of oil. Spread out in a single layer in an oven roasting pan. Roast for ± 25-30 minutes until vegetables are soft and beginning to char here and there.
Toss the couscous with 1T of oil and the Chicken Stock Powder in a dish with a lid. Add boiling water, stir, cover and allow to stand for 10 minutes. Toss with a fork to loosen the grains. Add the mint and roasted vegetables and toss through.
Dish the salad into a bowl. Mix the yoghurt and Herb Salad Dressing together and drizzle generously over the salad or serve on the side. This salad will keep in the fridge, undressed, for two days.
VARIATION:
Add feta cheese or leftover cooked chicken.
