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Moroccan Vegetable Cous Cous Salad

Moroccan Vegetable Cous Cous Salad

This winter salad is packed full of roasted vegetables, delicious pearl cous cous and an avocado dressing that will knock your socks off!
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Course: Salad
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients

Morrocan Roasted Vegetables

  • ¼ Kent pumpkin roughly
  • 2 carrots
  • 15 brussel sprouts (1 small bag)
  • 1 red capsicum
  • ½ cauliflower
  • 1 large zucchini or 2 small
  • 2 tbsp olive oil
  • 2 tbsp moroccan spice blend
  • 1 tbsp paprika
  • salt and pepper to season

Cous Cous

  • 1 cup pearl cous cous
  • 1 cup water
  • 1 tsp vegetable stock powder
  • 1 tsp turmeric powder

Avocado Yoghurt Dressing

  • ½ ripe avocado use remaining avo to serve
  • 1 lemon, juice and rind
  • ½ tbsp dijon mustard
  • ½ tbsp honey or maple syrup if vegan
  • 2 tbsp tahini
  • ¼ cup greek yoghurt or coconut yoghurt if vegan
  • salt and pepper to season

To serve

  • 1 large bag mixed salad leaves
  • ¼ cup roasted pumpkin seeds or pistachios

Instructions

Morrocan Roasted Vegetables

  • Preheat the oven to 180°C fan forced. Line two large baking trays with baking paper.
  • Cut up all the vegetables into roughly 2cm cubes.
  • To coat the vegetables in oil and spices you can do this in a large bowl and transfer to the baking trays or do this straight on the trays (to avoid washing a bowl).
    If you are using a bowl, place the pumpkin, carrots, and capsicum into the bowl first and coat with half of the oil and spices. Lay these vegetables out on one of the baking trays.
  • Repeat this with the cauliflower, zucchini and brussel sprouts and lay these out on to the second baking tray. Season both trays with salt and pepper.
    Keeping the softer vegetables on a separate tray to the harder vegetables will make it easier to pull them out if they bake quicker in the oven. 
  • Bake for approximately 45mins - 1 hour. Keep an eye on the softer vegetables as these may bake quicker. Depending on how small you cut your vegetables will also depend on the baking time so just have a peek at the 45 min mark to check on them.

Cous Cous

  • Place all cous cous ingredients into a rice cooker and allow to cook.
    Once cooked, add a touch more water to loosen the cous cous and allow to cool. Adding the water in this step helps to keep the cous cous from clinging together.

Avocado Yoghurt Salad Dressing

  • Make the salad dressing before you are ready to serve the salad.
  • Add all ingredients into a blender (I use a smoothie blender) and mix on high until well combined. Add water to thin out your dressing as required. Adding a few tablespoons of water helps to combine the dressing in the blender if it isn't coming together easily.
  • Season with salt and pepper to taste.

To serve

  • Lay your salad leaves out on a serving tray and top with your roasted vegetables and cous cous. You can either serve your salad by drizzling your dressing on top or mixing it in.
    Sprinkle the nuts/seeds on top for crunch and enjoy!
  • TIP: If you are having this for lunches, keep the dressing in a separate container and mix through prior to serving. This will keep the salad fresher in the fridge during the week.