Recipe of Any-night-of-the-week Leftover veg box cous cous salad Cooking Basics for Beginners

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet, from BBC Good Food magazine. Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil Add to the couscous with the cheese and rocket. Easy Egg Fried Cous Cous Vegetarian.

Leftover veg box cous cous salad is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Leftover veg box cous cous salad is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started 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 cook it.

The ingredients needed to make Leftover veg box cous cous salad:

1. Take 2 parsnips
2. Make ready 4-6 carrots (I used six small ones)
3. Make ready 3 cloves garlic (crushed in their skin)
4. Prepare 1 tsp fresh thyme leaves
5. Make ready 1 tbsp olive oil
6. Prepare 150 g giant cous cous
7. Prepare 1/2 block feta cheese
8. Make ready 2 spring onions finely chopped
9. Get Seasoning
10. Make ready 1 tbsp parsley

What can I add to it? The box has a cold salad recipe on it but cous cous strikes me as the sort of thing that would not be good cold. This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. While the squash and onions are roasting, you can plump the cranberries and make the couscous.

Instructions to make Leftover veg box cous cous salad:

1. 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.
2. 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.
3. Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
4. Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
5. Top with parsley and serve.

This couscous salad with its roasted squash and citrusy vinaigrette bridges the gap. While the squash and onions are roasting, you can plump the cranberries and make the couscous. All that's left is to toss everything together with the vinaigrette. Enjoy this delicious salad, packed with root veg, roasted figs and goats' cheese, it's quick to make and delicious to eat. Pile the couscous onto a serving plate and top with the remaining vegetables.

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