After a weekend involving waaaay too many treats and deliciously naughty things, we all needed a good helping of vegetables to help us feel better and get our eating back on track. As I hadn’t yet dragged myself to the supermarket, I needed to make do with what we had in our pantry and fridge and thankfully we had all the ingredients I needed to put together this Roasted Vegetable and Feta Salad.
This is the perfect meal to make when you need to do a clean our of your vegetable crisper or you are short on time. When the boys both fell asleep at the same time (a rare occurrence these days!) I quickly chopped up the vegetables and popped them into the oven to roast. Then when they were almost ready, all I then needed to do was make the cous cous, steam the peas and beans and chop up some fetta before mixing it all together – too easy.
Roasted Vegetable and Fetta Salad
Ingredients
- 800 g of pumpkin
- 4 to matoes
- 1 capsicum
- 2 carrots
- 1 zucchini
- ½ cup of frozen peas
- ½ cup of frozen beans
- 80 g of fetta
- 1 cup of couscous
- 1 tablespoon of olive oil
- smoked paprika
- salt and pepper
Instructions
- Preheat your oven to 210 degrees
- Cut up pumpkin, capsicum and carrot into small pieces (approx 2-3cm)
- Cut the tomato into wedges
- Place all cut up vegies onto baking tray and add approximately 1 tablespoon of olive oil and sprinkle over paprika to taste.
- After 30 minutes in oven, turn the vegetables over to roast the other side.
- Roast in oven for a further 20 – 30 minutes – time will vary depending on size of your vegetable pieces and how roasted you like them. I normally roast them for an hour to an hour and a quarter.
- When almost roasted, cook the peas and beans in microwave with a small amount of water for approx 2 minutes.
- Boil kettle and in a large bowl, combine couscous and ¾ cup of boiling water, drizzle a small amount of olive oil over couscous (up to a tablespoon). Using a fork mix together and then cover bowl for 5 minutes.
- After 5 minutes check couscous, it should be soft. You can add a little extra water if you prefer it a bit softer.
- Slice the fetta into small pieces
- Add the roasted vegies, peas and fetta to the couscous and mix together. There will be extra liquid/juices from vegies which you can also add.
- Serve
This recipe makes more than enough to feed two adults and two little people as a full meal on it own, however it’s also awesome served as a side dish with Roast Chicken or Lamb.
What’s your favourite easy meal?
Kim @ Land of Zonkt
Oh I love cous cous.
We have it often, but tell the kids it’s “baby rice” to get them to eat it, you know “it’s different” god forbid!
I did try the San Remo’s Wholemeal cous cous the other week, bloody hell that’s nice.
Also I’ll have to put it on the blog. But I make a sundried tomato pesto and a table spoon of that desolved in the water when it’s cooking is freakin’ delicious.
I love all the veg added to this though. My kinda food. xx
Thanks for linking up to Your Weekly Feed hun. xx
Lauren
That sounds fabulous Kim, I will definitely try it when you share the recipe. I just laughed out loud as my husband calls it baby rice too!
Lisa @ Chocolate Meets Strawberry
So glad to have discovered this one from your archives via Your Weekly Feed, Lauren! Roasted vegies and feta are always a fantastic combination, and tossing them with couscous to make a complete meal is a great idea 🙂
Lauren
Thanks Lisa! This is one of our favourite easy dinners, the boys don’t even realise it’s good for them!
Nancy | Plus Ate Six
Love this sort of easy dinner and I know if I use feta or haloumi my husband rarely complains about the lack of meat for dinner.
Lauren
Mine too!
Lizzie {Strayed Table}
oh, so healthy. What a great salad, I love roasted pumpkin in anything.