COUSCOUS, ROASTED VEGTABLE & DRIED CRANBERRY SALAD
The perfect Flu fighting salad. It’s packed with wholesome goodies, including turmeric, veggies, almonds and @oceansprayanz craisins, which I LOVE using in my salads.
If you want a salad that’s going to fill you up, nourish your body and leaves you feeling super healthy - this is it!!!
Serves 4
Ingredients:
1.5 cups instant couscous
1 tsp ground turmeric
1 cup cherry tomatoes
1 green zucchini, cut into rounds
2 cups pumpkin, chopped into small pieces
2 corn cobs, husks removed
400g tinned chickpeas, rinsed & drained
¾ cup @oceansprayanz craisins (dried cranberries)
1 cup parsley, chopped
1 cup mint, chopped
1 red onion, finely diced
½ cup almonds, toasted & roughly chopped
¼ cup olive oil
Dressing:
3 tbsp Greek/natural yoghurt
1 tbsp tahini
1 tbsp honey
1 lemon, juice squeezed
Salt & pepper
Method:
Preheat the oven to 180 degrees Celsius. Lay the cherry tomatoes, zucchini, pumpkin and corn cobs onto a lined baking tray. Drizzle with some olive oil and season really well. Roast the vegetables for 30-40 mins until golden and cooked through. Remove and set aside. Cut the corn from the corn cobs when cool enough to handle.
Put the couscous and turmeric in a bowl. Pour over 1 ¾ cups of boiling water, cover with a plate and leave for 5 mins. Drizzle with 1 tbs olive oil and season well. Fluff with a fork. Leave for another 5 minutes.
For the tahini dressing: Add all ingredients to a bowl/jug. Combine well and adjust to taste.
To assemble: In a large bowl, add the turmeric couscous and the roasted vegetables. Then add the chickpeas, @oceanspray craisins, herbs, red onion and chopped almonds. Drizzle with olive oil, combine and season well. Drizzle over the tahini yoghurt.