Recipe

Vegetable & couscous salad

Delicious grilled vegetable & couscous salad from Australian Women's Weekly.

  • 20 mins cooking
  • Serves 4
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Ingredients

Vegetable & couscous salad
  • cooking-oil spray
  • 1 kumara (400g), cut into 5mm slices
  • 2 zucchini (300g), cut into 5mm slices
  • 1 1/2 cup (300g) couscous
  • 1 1/2 cup (375ml) hot chicken stock
  • 450 gram can whole baby beetroot, drained, quartered
  • 40 gram baby spinach leaves
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated orange rind
  • 1/4 cup (60ml) orange juice
  • 2 tablespoon white wine vinegar
  • 1 teaspoon dijon mustard

Method

Vegetable & couscous salad
  • 1
    Spray heated barbecue grill plate with cooking-oil spray for 2 seconds. Cook kumara and zucchini, in batches, until tender. Cool 10 minutes.
  • 2
    Meanwhile, combine couscous with stock in large heatproof bowl, cover; stand 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
  • 3
    Place ingredients for orange dressing in screw-top jar; shake well.
  • 4
    Add kumara, zucchini and remaining ingredients to couscous; stir gently to combine. Serve salad drizzled with dressing.