Sweet chilli roast vegetables and Couscous layered Salad

Name: Sweet chilli roast vegetables and Couscous layered Salad
Prep time: 10 min
Cook time: 35 min
Total time: 225 min
Ingredients: 1/2 butternut pumpkin; 1/4 cauliflower; 1/4 broccoli; 1 carrot; 1 kumara; 2 tbsp olive oil; 2 tbsp Trident Ginger Chilli Sauce; 1 pinch Sea salt and ground black pepper; 250 g couscous; 1 cup water or vegetable stock; 4 tbsp FreshLife slivered almonds (lightly toasted); Sliced green olives (optional); Feta cheese (optional); Flat leaf parsley (optional); 2 tbsp olive oil; 2 tbsp Trident Ginger Chilli Sauce; 1/2 lemon - juice only; Salt and pepper to taste

Vegetables and couscous layered in a jar, a shallow bowl of red sauce on side.

Try this sweet chilli roast vege and couscous salad in a jar. A sensational new flavour to be discovered - sure to become a part of your everyday salad repertoire.

Print Pin Rate

Prep Time 10

Cook Time 35

chilling time 3

Total Time 3 45

Course Lunch, Salad

Servings people

Ingredients

½ butternut pumpkin
¼ cauliflower
¼ broccoli
1 carrot
1 kumara
2 tbsp olive oil
2 tbsp Trident Ginger Chilli Sauce
1 pinch Sea salt and ground black pepper
250 g couscous
1 cup water or vegetable stock
4 tbsp FreshLife slivered almonds lightly toasted
Sliced green olives optional
Feta cheese optional
Flat leaf parsley optional

Dressing:

2 tbsp olive oil
2 tbsp Trident Ginger Chilli Sauce
½ lemon - juice only
Salt and pepper to taste

Instructions

Preheat the oven to 190°C.
Chop all the vegetables into bite-sized pieces. Tip them into a roasting pan, drizzle olive oil, Trident Ginger Chilli Sauce, and season. Toss to coat well. Roast for 30-35 minutes. Turn once or twice during cooking.
Add 250g couscous to a pan of boiling water/vegetable stock. Remove from the heat, cover, and sit for 10 minutes. Add the toasted almonds and stir gently with a fork to break up any lumps.
Combine all the dressing ingredients in a small jug and whisk together.
To assemble the salad, pour the dressing in the bottom of the jar. Layer the couscous and roast veges until all used up. Top with olives, feta and parsley. Chill for 3 hours or overnight.