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.
Ingredients
- 1 box Diamond Moroccan Couscous
- 3 cups assorted roasted veggies pumpkin, kumara, carrots, parsnip, beetroot or onions work well
- 1 cup baby spinach leaves
- 70 g FreshLife Slivered Almonds
- Pomegranate seeds optional
Dressing:
- 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
Instructions
- 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.
Notes
Tip: reserve the seasoning pack and use it on grilled chicken or lamb chops to serve with the salad.