Vegetable Spice, Vegetable Stock Powder OR Chicken Flavour Stock Powder, Creamy Herb Dressing
You will need
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
¾ cup (180 ml) plain double cream yoghurt
½ cup (125 ml) Ina Paarman’s Creamy 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.
