NZ Woman's Weekly

Couscous and roasted vegetable salad

Couscous and roasted vegetable salad
  • Meal Type

  • Servings

  • Courses


This warm, colourful salad pretty much cooks itself. Add different vegetables to suit your tastes – and season. Add some crumbled feta for a creamy touch, and pine nuts for crunch. You can also add seared chicken strips or bacon for the meat lovers in the family.

  • ¼ pumpkin, peeled and diced
  • 2 zucchinis, sliced
  • 1 golden kumara, diced into bite-sized pieces
  • 1 red onion, diced
  • 1 red pepper, deseeded and cut into bit-sized pieces
  • 2 eggplants
  • ¼ cup olive oil, plus an extra 2-3 tbsp
  • 2 cloves garlic
  • 1 tsp sea salt
  • 1 cup couscous
  • 2 tbsp pine nuts
  • Juice and zest of an orange
  • 1 tsp mustard
  • Feta cheese to serve – optional

1 Preheat the oven to 180oC. In a large bowl, combine the chopped vegetables with the ¼ cup oil, garlic and sea salt. Cut the eggplants in half and scoop out some of the flesh. Dice the flesh and add to the chopped vegetables.

2 Line a large tray with baking paper and arrange the oiled vegetables in a single layer. Place the scooped-out eggplants on another tray and brush with remaining oil. Bake both for 25-30 minutes until golden.

3 Meanwhile, place couscous in a bowl and pour over 1 cup of boiling water. Cover with a plate or tin foil to seal in heat and leave for 10 minutes. Then fluff up with a fork.

4 When ready to serve, toss the roasted chopped vegetables with the couscous, toasted pine nuts and dress with the orange juice and zest, mustard and a drizzle of olive oil. Pile into the eggplant halves and crumble over feta. Serve with a few green leaves for colour.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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