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
Couscous and green salad with roasted butternut and beetroot.
Couscous and green salad with roasted butternut and beetroot.
Image: The South African Vegan Cookbook


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


  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.