A very skuxx salad that you can make at the start of the week and have for lunches or combine with a meat of choice for dinner. Swap out or add any roast vegetables of your choosing.
Serves 6
Ingredients:
2 cups of Israeli couscous
1 bag of baby spinach, roughly chopped
A bunch of parsley (optional), roughly chopped
200 grams of feta cheese (optional), crumbled
2 carrots, cut into 2cm cubes
2 kūmara, cut into 2cm cubes
2 red onions, cut into 2cm cubes
2 parsnips, cut into 2cm cubes
1 head of garlic
2 lemons
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons oregano
2 tablespoons of balsamic or red wine vinegar
Olive oil
Salt and pepper
Method:
Preheat the oven to 200°C fan bake option.
In a large pot, boil 5 cups of water. Once boiling, add couscous, 1 tablespoon of oil, a pinch of salt and the juice of one lemon. Cook for 5-10 minutes or until the couscous has absorbed all the water, stirring occasionally. Remove from heat and allow to cool completely.
To two large baking trays, add the carrots, kūmara, red onions and parsnips. Cut the top of the garlic head off, and add the whole head to one of the baking trays. Sprinkle over cumin, paprika, oregano, a good pinch of salt and pepper and around 2 tablespoons of olive oil. Mix well with your hands to combine.
Place the trays into the oven and bake for 35-40 minutes, turning the vegetables half way through. When they are golden brown, set aside and allow them to cool.
Squeeze the roasted garlic out of their skins and add to a small bowl, mashing with a fork. Zest the other lemon and add the zest and juice into the bowl, along with 2 tablespoons of olive oil, salt and pepper, and vinegar. Stir to combine and then stir the dressing into the cooked couscous.
In a very large bowl, add the couscous, vegetables, spinach and feta. Stir to combine.