My love of israeli couscous is well documented, and this roast vegetable israeli couscous salad is the perfect way to keep eating it all through autumn and winter! Packed with delicious roasted root vegetables this salad is simple but hearty enough to make both an excellent lunch or a side for dinner.
Roast veggies are one of my favourite parts of this time of year (although no-one roasts potatoes as well as my mum does!) so it’s always nice to find new ways to use them, as it gives me an excuse to eat them even more often! Perfect!
Ingredients List
- 1 medium sweet potato
- Half a medium kent pumpkin
- 2 medium parsnip
- 1 red onion
- 1 1/2 cups Israeli couscous
- 2 cups vegetable stock
- 1 cup rocket
- Olive oil
- Juice of a lemon
Steps
- Preheat oven to 220C
- Peel and dice the sweet potato, pumpkin and parsnip and slice the red onion
- Toss with some olive oil, season with salt and pepper and spread over 2 trays
- Roast for 40-50 minutes, tossing once or twice, until all vegetables are cooked through and slightly caramelised. Set aside to cool slightly
- Meanwhile, heat a little oil in the base of a saucepan and toss the couscous, then toast over high heat for a few minutes. Add the stock, bring to a boil then cover and reduce to a simmer for 8-10 minutes, stirring once or twice, until the stock is absorbed and couscous is al dente
- Drain and rinse the couscous then combine with the roast vegetables and rocket and toss to combine
- Drizzle with the lemon juice and a little oil then serve
- Enjoy!
The roasted veggies are slightly sweet, especially the red onion, and combined with the bitterness of the rocket makes this salad much more than the sum of its parts. You could add some feta if you wanted to go a little more fancy, but it is definitely delicious enough without it too!
You can have it warm from the oven or cool the next day, so it’s an excellent Sunday afternoon make-ahead option for work lunches, which you’ll definitely be grateful for! Healthy, delicious, hearty, what more could you ask for?!
Have I turned you into an Israeli couscous fan yet? If not, this roast vegetable Israeli couscous salad is sure to be the one to do it!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
May 18, 2015 at 7:47 pm (10 years ago)love the look of that food! thanks liz!
I Spy Plum Pie (admin)
May 22, 2015 at 7:22 am (10 years ago)Thanks M xx
Elizabeth
May 18, 2015 at 11:28 pm (10 years ago)Love roast veggies in the cooler months
Elizabeth recently posted…Peng’s home-style tofu
I Spy Plum Pie (admin)
May 22, 2015 at 7:22 am (10 years ago)It’s pretty much all I want to eat!
Lauren @ Create Bake Make
May 22, 2015 at 7:24 am (10 years ago)Yum this looks so good. Such a great winter salad recipe x
Lauren @ Create Bake Make recently posted…Fabulous Foodie Fridays #52
I Spy Plum Pie (admin)
June 7, 2015 at 8:51 pm (10 years ago)Thanks Lauren!
Kirsten @ Treat Yourself Sweeter
May 22, 2015 at 7:42 am (10 years ago)What an awesome salad… perfect for weekends or mid week lunches!
Kirsten @ Treat Yourself Sweeter recently posted…Strawberry Cookies and Cream Dessert Pizza
I Spy Plum Pie (admin)
June 7, 2015 at 8:51 pm (10 years ago)Anything with roast veggies is pretty much perfect to me!
Malinda @mybrownpaperpackages
May 22, 2015 at 1:09 pm (10 years ago)This looks so yummy, do you think a balsamic vinegar would go well over it? #FFF
I Spy Plum Pie (admin)
June 7, 2015 at 8:51 pm (10 years ago)Definitely, I think balsamic vinegar would be delicious!
Lucy @ Bake Play Smile
May 23, 2015 at 8:23 am (10 years ago)Thanks for linking up Liz! This looks amazing.
Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #52
I Spy Plum Pie (admin)
June 7, 2015 at 8:52 pm (10 years ago)Thanks for hosting Lucy!