RECIPE | Vegan couscous & green salad with roasted veggies

This big, beautiful salad counters every stigma about salads not being satisfying. It's a cut above your average mixed greens at a braai

09 September 2018 - 00:00 By Leozette Roode
subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now
Couscous and green salad with roasted butternut and beetroot.
Couscous and green salad with roasted butternut and beetroot.
Image: The South African Vegan Cookbook

Ingredients:

1 medium butternut, peeled and cubed

1 bunch of beets, peeled and cubed (or 1 packet of sweet-and-sour beetroot)

30ml (2 tbsp) olive oil

Salt and pepper

250ml (1 cup) whole-wheat couscous

250ml (1 cup) boiled water

5ml (1 tsp) Ina Paarman's Vegetable Seasoning

500ml (2 cups) mixed greens (lettuce, baby spinach, rocket),

½ cucumber, halved and sliced

10 cherry tomatoes

1 avocado, pitted and sliced

60ml (¼ cup) blueberries

15ml (1 tbsp) dried cranberries

Crispy roasted chickpeas

60ml (¼ cup) walnuts, broken into pieces

125ml (½ cup) vegetable crisps

Method:

  1. Preheat the oven to 180°C.
  2. Place the butternut and beetroot in an oven-proof dish, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until soft yet crispy.
  3. Place the couscous in a bowl (with a lid), add the boiled water and close the lid. Leave to stand for 10 minutes, then fluff it with a fork. Sprinkle with the vegetable seasoning and mix through.
  4. On a flat dish, spread out the couscous as a base. Top with the roasted butternut and beetroot - cover the couscous completely.
  5. Build a green salad on top of the butternut and beetroot using the greens, cucumber, tomatoes and avocado.
  6. Sprinkle blueberries, cranberries, roasted chickpeas and walnuts over your creation.
  7. Finally, place a handful of vegetable crisps on top.
  8. Serve with your favourite vinaigrette.

Recipe and image from 'The South African Vegan Cookbook' (Human & Rousseau) by Leozette Roode.

subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now