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Couscous and oven roasted veges with green herb dressing

Delicious Roast Vegetable Salad for Sharing

6

Serves

30 mins

Prep Time

25 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

A colourful vegetable and couscous salad, drizzled with a punchy herb dressing.

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Low Sodium

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Easy,

Under 30 Minutes,

Salads,

Everyday,

Dinner,

Lunch,

Vegetarian,

Ingredients

Salad

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2 cups couscous

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3 tbsp olive oil

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250g cut in half lengthwise baby carrots

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250g cut in half lengthwise purple carrots

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1, cut into 1.5cm slices eggplant

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preserved lemon

Method

To Make Dressing

To Make Salad

To Serve

1

Place the herbs, spring onion, garlic, lemon zest, cumin and chilli in the bowl of a food processor.

2

Process to roughly chop the herbs.

3

While the processor is on, drizzle in the olive oil followed by the vinegar.

4

Season with salt and place dressing in a small screw top jar.

5

Keep in the fridge.

More info

Nutrition Information per Serving (264g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1574 (390)kJ

Protein

8.1g

Total Fat

22g

Saturated Fat

3.7g

Carbs

37g

Sugars

8g

Sodium

51mg

Iron*

2.1mg

* Percentage of recommended daily intake (Aust/NZ)

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