Couscous Salad with Roasted Vegetables
Spice up tired dinner recipes with this creative Couscous Salad. Although it is easy to make, its incredible flavours are sure to impress.
Feeds
6Person
Preparation time
30Min.
easy
Ingredients
- 600 g ready to roast vegetables
- 15 ml sunflower oil
- 1 Knorr vegetable stock pot
- 250 ml boiling water
- 250 ml couscous
- 5 ml sunflower oil
- 60 g dates, pitted and chopped
- 100 g cherry tomatoes, halved
- 1.5 rounds feta cheese, crumbled
- 100 g pecan nuts, lightly roasted and chopped
- 30 rocket leaves to garnish
- 1 ml salt to season
- 1 ml Robertsons black pepper to taste
Preparation method
Nutrition
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