Roasted veggies and couscous salad

A bowl of cous cous salad with beetroot, carrots, potatoes and spinach with a pair of salad server. Two bowls of nut and greens.
This salad is a great way to use leftover vegetables from a roast and give them a second life. Ready in 10min with pre-cooked veggies.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4 people



  • ½ cup pomegranate juice
  • 1.5 tbsp DYC apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper


  • Peel & chop the vegetables. Place onto a baking tray, drizzle with olive oil and season with salt and pepper. Bake at 180C for 20 minutes, Tossing at the halfway mark.
  • While the vegetables are cooking, cook the couscous as per packet instructions, reserving the spice mix.
  • Once cooked, pour the couscous in a bowl and 'fluff' it using a fork.

To make the dressing

  • In a small bowl, combine the pomegranate juice, apple cider vinegar and mustard. Whisk to combine.
  • While whisking continuously, drizzle the extra virgin olive oil into the bowl. You should end up with a well emulsified dressing. Season to your taste with salt and pepper.
  • Mix through the roasted veggies, spinach leaves and almonds. Dress and serve straightaway.


Tip: reserve the seasoning pack and use it on grilled chicken or lamb chops to serve with the salad.
Keyword dairy free, vegan, vegetarian
Tried this recipe?Let us know how it was!

Couscous is such a versatile product and lends itself particularly well to Middle-Eastern flavours.

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