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Couscous, Roasted Vegetable & Dried Cranberry Salad

The perfect flu-fighting salad. It’s packed with wholesome goodies, including turmeric, veggies, almonds and dried cranberries, which I LOVE using in my salads.
If you want a salad that’s going to fill you up, nourish your body and leave you feeling super healthy, this is it!
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Servings 4

Ingredients
  

  • 1 cup cherry tomatoes
  • 1 zucchini cut into rounds
  • 2 cups pumpkin chopped into small pieces
  • 2 corn cobs husks removed
  • 1/4 cup extra virgin olive oil
  • sea salt & cracked black pepper
  • 1 1/2 cups couscous instant
  • 1 teaspoon ground turmeric
  • 1 3/4 cups boiling water
  • 400 g canned chickpeas rinsed & drained
  • 3/4 cup dried cranberries
  • 1 cup parsley leaves chopped
  • 1 cup mint leaves chopped
  • 1 red onion finely diced
  • 1/2 cup almonds toasted & roughly chopped
  • 3 tablespoons greek yoghurt or natural yoghurt
  • 1 tablespoon tahini
  • 1 tablespoon honey
  • 1 lemon juice squeezed

Instructions
 

  • Preheat the oven to 180°C conventional (160°C fan-forced). Line a tray with baking paper.
  • Place the cherry tomatoes, zucchini, pumpkin and corn cobs on the tray. Drizzle with some olive oil and season really well. Roast for 30–40 minutes until golden and cooked through. Remove and set aside. Cut the corn from the cobs when cool enough to handle.
    1 cup cherry tomatoes, 1 zucchini, 2 cups pumpkin, 2 corn cobs, 1/4 cup extra virgin olive oil
  • Place the couscous and turmeric in a bowl. Pour over the boiling water, cover with a plate and leave for 5 minutes. Drizzle with 1 tablespoon of olive oil and season well. Fluff with a fork. Leave for another 5 minutes.
    1 1/2 cups couscous, 1 teaspoon ground turmeric, 1 3/4 cups boiling water, 1/4 cup extra virgin olive oil
  • For the tahini dressing: Place all the ingredients in a bowl. Combine well and season to taste.
    3 tablespoons greek yoghurt, 1 tablespoon tahini, 1 tablespoon honey, 1 lemon
  • To assemble: Place the turmeric couscous and roasted vegetables in a large bowl. Add the chickpeas, cranberries, herbs, red onion and almonds. Drizzle with some olive oil, combine and season well. Drizzle over the tahini yoghurt and serve.
    1 1/2 cups couscous, 1 3/4 cups boiling water, 400 g canned chickpeas, 3/4 cup dried cranberries, 1 cup parsley leaves, 1 cup mint leaves, 1 red onion, 1/2 cup almonds, 1/4 cup extra virgin olive oil

Keywords

Salad
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