Recipe: Yummy Lemony roasted vegetables cous cous salad

Lemony roasted vegetables cous cous salad. Great recipe for Lemony roasted vegetables cous cous salad. With this recipe I've tried to be relatively healthy yet thinking about getting back to work, so it's also super quick. Italy has different covid restrictions at the moment to back home so I'm back at work tomorrow but my family are.

Whisk until all the ingredients are emulsified. In a large bowl, add the couscous and roasted veggies with all of their juices. Stir in the dressing and add feta, olives and pine nuts. You can cook Lemony roasted vegetables cous cous salad using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Lemony roasted vegetables cous cous salad

1. It's 400 g of cous cous.
2. You need 1 (300 g) of jar of roasted mixed vegetables in oil - drained.
3. It's 400 g of hot stock.
4. Prepare of Juice of one lemon.
5. Prepare of About 4 tablespoons of olive oil.
6. You need of Tinned tuna - optional.

Garnish generously with fresh chopped basil. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Pour boiling water over couscous, cover.

Lemony roasted vegetables cous cous salad step by step

1. Put cous cous in a bowl. Add the stock. Stir and cover with cling film for how long it said on the packet, mine said 5 mins. When ready, add olive oil, enough to make it fluff up and loosen the grains. Add lemon juice and mix well again.
2. Drain vegetables. Mine contained carrots, aubergine and peppers. Throw them in and mix.
3. Ready to eat as it is, with tuna added or lunch the next day.

This Mediterranean inspired roasted vegetable couscous salad is packed with crunchy roasted vegetables, a light and citrusy dressing and then topped with a hit of salty feta and olives. It's a winning salad at any BBQ or picnic, as it doesn't feel like you are having a salad. Heat olive oil in a medium saucepan over medium-low heat. Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.