Roast Vegetable & Couscous Salad with Preserved Lemon & Tahini Dressing

INGREDIENTS

• 2 beetroot
• 2 zucchini
• 1 yellow or red capsicum
• 1/4 small pumpkin
• 1 medium sweet potato
• 1 red onion
• 4 tbsp olive oil
• 2 pinches salt and pepper
• 2 cups couscous, uncooked
• 3 cups vegetable broth
• 1/4 cup parsley roughly chopped
• 1/4 cup roasted slithered almonds or pine nuts
• 2 tbsp Simply Stirred Preserved Lemon and Tahini Dressing 

METHOD

• Preheat oven to 200 degrees celsius. Wash and chop capsicum, zucchini, red onion, pumpkin and sweet potato into 3-4 cm cubes.
• Chop ends off beetroot then wrap in foil and place on a separate tray and roast for up to 50 minutes.
• Using disposable gloves, peel the beetroot once cooled and cut into 3-4cm cubes.
• Toss chopped vegetables with 2 tbsp of olive oil. Spread the vegetables onto a baking sheet in oven tray in a single layer. Sprinkle pinches of salt and pepper over the vegetables.
• Place vegetables in oven and roast for approx. 45 minutes, stirring twice throughout, until vegetables are wilted and browned on the edges.
• While the vegetables are roasting, cook the couscous. Add the vegetable broth to a saucepan, place a lid on top and bring to boil over high heat. Once boiling, add the couscous, turn off the heat and cover the pot with the lid once again. Let the couscous sit, undisturbed for ten minutes. Then, fluff with a fork.
• In a dry fry pan add the nuts and lightly brown them over a moderate heat. Don’t leave unattended as they burn very quickly.
• Roughly chop the fresh parsley
• Combine the couscous, roasted vegetables and parsley in a bowl, top with roasted slithered almonds (or pine nuts) and drizzle with Simply Stirred Preserved Lemon & Tahini Dressing
• Serve warm or cold