Herby Cous Cous Salad

October, 2020

This is such an easy meal to throw together mid week and eat on it's own or to have as a side with salmon, chicken or halloumi.

Herby Cous Cous Salad

Serves 2

Ingredients
  • 2 zucchini, quartered and sliced

  • 2 capsicum (two different colours will make the salad pop) roughly chopped in large chunks

  • 1 red onion, cut into eight segments

  • 3 cloves garlic, skin removed

  • 2 tsp mixed herbs

  • 2 tbs extra virgin olive oil

  • 30g parsley

  • 30g corriander

  • Juice from 1 lemon

  • 80g dry cous cous

  • 1 can chickpeas, drained and rinsed

  • Salt and pepper to taste

Method
  1. Pre-heat oven to 180°c

  2. Toss the zucchini, capsicum, onion and garlic in a medium size bowl with 1.5 tbs oil, mixed herbs and a pinch of salt

  3. Roast for 30 minutes then set aside

  4. While the vegetables are roasting, make the herb sauce by blending the herbs, lemon juice and remaining oil with a stick blender or in a food processor until smooth

  5. Cook the cous cous according to instructions

  6. Mix the vegetables, chickpeas, cous cous and the herb sauce in a mixing bowl to combine

  7. Season with salt and pepper

  8. Serve as desired

SUBSCRIBE

Nourishing Fortnightly Newsletter

Subscribe below if you want to receive my latest blogs, recipes and nutrition tips straight to your inbox!

Nourish With Balance.

© Talia Cecchele, 2020