how to make award winning Warm roast vegetable couscous salad

Good evening. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm roast vegetable couscous salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm roast vegetable couscous salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm roast vegetable couscous salad is something that I’ve loved my entire life.

Table of Contents


  • 12 Dutch (baby) carrots, peeled
  • 2 parsnips, peeled, quartered lengthways
  • 2 red onions, quartered
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons flaked almonds, lightly toasted


  • Step 1
    Preheat oven to 200C. Line a baking tray with baking paper. Place carrots, parsnip and onion on tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned, turning once or twice.
  • Step 2
    Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combine. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
  • Step 3
    Add oil, lemon juice and herbs and lightly toss. Serve topped with vegetables and scattered with nuts.

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