Moroccan vegetable couscous salad recipe

Winter doesn’t have to mean soups and stews everyday! Mix things up with this Moroccan vegetable couscous salad recipe.

Ingredients:

425g champignons
1 cup chopped shallots
1/2 large red capsicum
1/2 large yellow capsicum
1 punnet cherry tomatoes
1/4 cup extra virgin olive oil

1/4 cup coconut milk
2 minced garlic cloves
2tbsp fresh lemon juice
1tbsp Comvita Olive Leaf Extract 1/2 tsp cumin
1/8tsp tumeric
1/2tsp dried basil
100g dried cous cous (per person)

Method:

Pre-heat the over to 200C/180C fan/Gas mark 6. Slice vegetables and crush the garlic cloves before mixing them together in a baking tray. Drizzle with olive oil and bake for 30 minutes or until soft.

Pour boiling water over the dried couscous and leave for 5-10 minutes until all water is absorbed.

• Mix together the coconut milk, lemon juice, olive leaf extract, cumin, turmeric and dried basil to create a light dressing.
• Mix all ingredients together for a warming, nutritious salad.