Couscous and oven roasted veges with green herb dressing
Delicious Roast Vegetable Salad for Sharing
A colourful vegetable and couscous salad, drizzled with a punchy herb dressing.
Rate this recipe
Quick and Easy,
Under 30 Minutes,
2 cups couscous
3 tbsp olive oil
250g cut in half lengthwise baby carrots
250g cut in half lengthwise purple carrots
1, cut into 1.5cm slices eggplant
To Make Dressing
To Make Salad
Place the herbs, spring onion, garlic, lemon zest, cumin and chilli in the bowl of a food processor.
Process to roughly chop the herbs.
While the processor is on, drizzle in the olive oil followed by the vinegar.
Season with salt and place dressing in a small screw top jar.
Keep in the fridge.
Nutrition Information per Serving (264g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)