Try this recipe if you are looking for a light but substantial, healthy meal. This salad is a winner as a healthy meal or accompaniment side dish to your main meal.
Ingredients
1 x DARI’S Hearty Vegetable Soup
2 tbsp olive oil
1 Spanish onion, cut into wedges
1 large carrot, peeled and sliced
½ butternut pumpkin, peeled and diced
1 large beetroot, peeled and diced
1 cup couscous
¼ cup water
1 cup baby spinach
100g feta cheese
Method
- Preheat oven to 180℃ and line a baking tray with baking paper.
- Place the prepared vegetables on the baking tray. Drizzle with olive oil then toss to coat.
- Place the vegetables in the oven and roast for 25-30 minutes.
- In the meantime, place a strainer over a small saucepan. Pour DARI’S Hearty Vegetable Soup into the strainer to separate the liquid stock from the vegetables. Place the remaining vegetables in a bowl and set aside. The stock will remain in the saucepan.
- Place the saucepan over medium heat and bring the stock to the boil.
- Add couscous to a separate bowl. Pour the hot stock over the couscous. Stir to combine then cover with cling film. Allow to stand for 5 minutes.
- Use a fork to fluff the cooked couscous and separate the grains.
- Remove the roasted vegetables from the oven.
- Combine the couscous, roasted vegetables, baby spinach and reserved vegetables in a large bowl. Top with crumbled feta.
- Serve as a meal or side dish.
