Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, leftover veg box cous cous salad. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Leftover veg box cous cous salad is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Leftover veg box cous cous salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
Great recipe for Leftover veg box cous cous salad. My usual end of the week problem is leftover veg in the veg box and no idea what to do with it. I love coming up with new ideas but tonight's was just a simple roasted veg cous cous with feta. This easy, leftover couscous salad is a good 'transition meal' for late summer/early fall.
To begin with this particular recipe, we must prepare a few components. You can have leftover veg box cous cous salad using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Leftover veg box cous cous salad:
- Prepare 2 parsnips
- Prepare 4-6 carrots (I used six small ones)
- Take 3 cloves garlic (crushed in their skin)
- Prepare 1 tsp fresh thyme leaves
- Take 1 tbsp olive oil
- Prepare 150 g giant cous cous
- Prepare 1/2 block feta cheese
- Make ready 2 spring onions finely chopped
- Get Seasoning
- Make ready 1 tbsp parsley
Snip in mint with a kitchen scissors. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Pour boiling water over couscous, cover.
Instructions to make Leftover veg box cous cous salad:
- Preheat the oven to 180 degrees C. Prepare the carrots and parsnips by chopping them into bite sized cubes. Put them in a roasting tray with the garlic cloves (crushed whole and left in skin), thyme leaves, seasoning to taste and the olive oil. Coat the veg well. Roast for 30 minutes.
- Meanwhile, rinse the cous cous. Drain and add 750ml boiling water. Cook according to pack instructions (I used whole meal which took 6-8 Mins). Drain and put into a bowl.
- Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
- Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
- Top with parsley and serve.
Grill on med-high heat until tender and skins on peppers are blackened. Pour boiling water over couscous, cover. This pasta salad is also so versatile. You can add chickpeas for a meatless main dish, or toss in some leftover chicken, seafood, or any meat for a hearty entree! Vegetable Couscous Salad This salad is great as a side with any kind of grilled meat or fish.
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