Couscous Salad with Roasted Vegetables Dressed with a Herbed Yoghurt Dressing

A trendy, colourful salad with roasted vegetables and fresh mint.

YOU WILL NEED

For the Couscous

  • 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
  • 1 T (15 ml) Ina Paarman's Vegetable Spice
  • olive or canola oil
  • ¾ cup (130 g) couscous
  • 2 T (30 ml) Ina Paarman's Chicken or Vegetable Stock Powder
  • 1½ cups (375 ml) boiling water
  • ¼ cup (60 ml) fresh mint, coarsely chopped

Dressing

  • ¾ cup (180 ml) plain double cream yoghurt
  • ½ cup (125 ml) Ina Paarman's Herb Dressing
Method

Adjust the oven rack to the middle position.

Pre-heat oven to 220°C.

Toss the prepared vegetables with the Vegetable Spice 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, microwave for 3 minutes. 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.

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