Roast Vegetable and Israeli Couscous Salad


Servings 5
Time Needed Prep
Ingredients 14
Difficulty Medium

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  • 2 Israeli Cous Cous
  • 3 cups Vegetable Stock
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1 Brocolli Heads chopped
  • 2 Zucchini, Chopped
  • 1 cup Sprouts, Quartered
  • 1 tbsp Olive Oil, For Roasting
  • 1 tbsp Olive Oil For Dressing
  • Handful Of Chopped Parsley
  • 1 Red Onion cut into 8
  • 2 tbsp Juice Of Lemon

Nutrition Information

Qty per
539g serve
Qty per
Energy 920.04kcalcal 170.79827046795kcalcal
Protein 5.86gg 1.0878634243535gg
Fat (total) 88.204gg 16.374386600968gg
 - saturated 12.502gg 2.3208990667691gg
Carbohydrate 33.266gg 6.1755741765431gg
 - sugars 7.294gg 1.3540743715417gg
Dietary Fibre 5.37gg 0.99689873528637gg
Sodium 337.356mgmg 62.627517642694mgmg

Nutritional information does not include the following ingredients: Turmeric, Zucchini, chopped, Sprouts, quartered , Handful of chopped Parsley

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This flavourful and nutritious Roast Vegetable and Israeli Couscous Salad can be served with lamb and greek yoghurt or as a side salad for a bbq! It is quite filling and could easily be used for left over lunches. You can add or take out veggies as suits your family. I often will add capsicum or cauliflower or carrots depending on what’s in the fridge!


  1. Place stock into a medium saucepan and heat until it is boiling

  2. Add the cous cous and spices together, then cover and cook on low to medium heat for approximately 20 minutes until all liquid is absorbed.

  3. Preheat the oven to 180 degrees

  4. Place broccoli, red onion, zucchini and sprouts into a roasting tray.

  5. Drizzle with olive oil and salt and pepper to taste

  6. Roast for approximately 30 minutes and turn over occasionally.

  7. Add all of the ingredients into a salad bowl and drizzle with the juice of the lemon and olive oil to the mix and combine.

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Jemma Lee

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