Viral Roasted Veggie Salad You’ll Make Every Week!
Fresh, vibrant, and so easy to make – this Pesto Pearl Couscous with Roasted Veg Salad is your new favorite meal prep!
Perfect for lunch, dinner, or even a picnic dish – full of flavor, texture, and color.
Customizable, dairy-free and gluten-free options included!
Full Recipe:
1. Roast 400g pumpkin, 1 capsicum, 1 zucchini & 1 red onion (all chopped) at 200°C for 25 mins.
2. Boil 1¼ cups pearl couscous in veg stock for 5-6 mins, then drain.
3. Mix 3 tbsp basil pesto, 2 tbsp lemon juice, 2 tbsp olive oil, salt & pepper for the dressing.
4. Toss warm couscous in dressing.
5. Add 80g baby spinach, fresh basil, and the roasted veggies.
6. Top with 60g crumbled feta + ¼ cup toasted pumpkin seeds.
Enjoy this nourishing salad warm or cold!
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