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Roasted Vegetable and Couscous Salad

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinners
Servings: 4
Calories: 0kcal
Author: Lauren


  • 800 g of pumpkin
  • 4 to matoes
  • 1 red onion
  • 1 capsicum
  • 2 carrots
  • ½ cup of frozen peas
  • small tin of corn
  • 100 g of walnuts
  • 1 cup of couscous
  • extra olive oil
  • olive oil spray
  • smoked paprika


  • Preheat your oven to 210 degrees
  • Cut up pumpkin, capsicum and carrot into small pieces (approx 2-3cm)
  • Cut tomato and red onion into 8 wedges
  • Place all cut up vegies onto baking tray (I cover mine with foil) and spray lightly with olive oil and sprinkle over paprika to taste.
  • After 30 minutes in oven, sprinkle walnuts over vegies and toss.
  • Roast in oven for a further 20 - 30 minutes - time will vary depending on size of vegie pieces and how roasted you like your vegies.  I normally roast them for an hour to an hour and a quarter.
  • When almost roasted, cook peas 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.
  • Add roasted vegies, peas and tin of corn to couscous and mix together.  There will be extra liquid/juices from vegies which you can also add.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg