Moroccan Couscous Salad
This vibrant salad is a delightful combination of pearl couscous, roasted vegetables and a flavourful dressing. It’s perfect as a meal on its own or served as a side dish, to accompany grilled meats or fish. Enjoy it warm or cold or as leftovers the next day (if there is any left!).
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Prep: 15 min | Cook: 30 min | Serves: 4
Moroccan Couscous Salad
3 cups butternut pumpkin, skin removed, cut into 2cm chunks
1 red onion, thinly sliced
¼ cup olive oil
1 cup pearl cous cous
1 tsp vegetable stock powder
100g baby spinach leaves
¾ cup corn kernels
100g feta cheese, crumbled
1 tbsp Moroccan seasoning
1 tbsp butter, melted
salt and pepper, to season
01 Preheat oven to 180°C (FF).
02 Place pumpkin and onion in a large bowl, drizzle with olive oil and toss to coat. Tip onto a lined baking tray. Spread out into a single layer. Cook for 30 mins, or until softened.
03 Cook pearl cous cous with stock according to packet instructions.
04 Add pumpkin, onion, cous cous, spinach, corn and feta into a bowl.
05 In a small cup, combine butter, pepper, salt and Moroccan seasoning. Pour over salad and toss to combine. Serve.
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