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- Roast Vegetable Couscous and Feta Salad
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Roast Vegetable and Couscous and Feta Salad
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- Cook Time
- / 35 Minutes
- Prep Time
- / 5 Minutes
- Serves
- / 2 People
Ingredients
- 600 g pumpkin, peeled and chopped
- 1 red capsicum, cut into strips
- 1 yellow capsicum, cut into strips
- 1 red onion, cut into wedges
- 1 lemon, cut into wedges
- ¼ cup Olive oil
- 2 tsp MAGGI Garlic Stock Powder
- 2 Tbsp balsamic vinegar
- 2 tsp brown sugar
- 1 cup couscous
- 1 tsp MAGGI Vegetable Stock Powder
- 1 ¼ cups boiling water
- 200 g feta cheese, diced
Method
- Preheat oven to 180°C.
- Place vegetables and lemon in baking dish. Combine oil, garlic stock powder and vinegar, pour over vegetables. Sprinkle with brown sugar. Bake 35 minutes, stir halfway through cooking.
- Meanwhile, place couscous in large bowl, dissolve vegetable stock powder in the water; pour over couscous. Stand covered, 5 minutes.
- To serve, divide couscous into 4 serving bowls, top with vegetables. Sprinkle with feta cheese
