Vegan Roasted Vegetable & Couscous Salad

January 6, 2020
This roasted vegetable and couscous salad is packed with protein and nourishing greens. Put together a healthy and hearty meal in under 20 minutes. A great dish for your next potluck or packed lunch, it's light yet satisfying.
Roasted vegetable couscous salad

Vegan Roasted Vegetable & Couscous Salad

Recipe Type: Detox Salads
utensils YIELDS 4
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  • 1 cup Chickpeas (canned or preboiled)
  • 1 Carrot
  • 3 Capsicum
  • 1 cup Green Beans
  • 1 cup Couscous
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 tbsp Lemon Juice
  • 1 tbsp Olive Oil
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Directions

 

  1. Preheat the oven to 230°C/450°F.
  2. Chop up the carrot, capsicum, and green beans to medium thickness.
  3. Coat the vegetables in 1 tbsp of olive oil, and 1 tsp each of rosemary and thyme.
  4. Roast for 20 minutes, until slightly charred on the outside and tender on the inside.
  5. Meanwhile, simmer 1 cup of couscous in 1.5 cup of water over medium heat for 2 minutes. Let it stand for 5 minutes, then fluff up the couscous with a fork.
  6. Combine the roasted vegetables and couscous, adding the lemon just before serving. Enjoy! 🙂

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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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