Recipe: Moroccan Couscous Salad with Roasted Vegetables

I love Middle Eastern flavours, sweetness of roasted vegetables and the salty & creamy textures of a feta. Hence my creation of this meal. It's great as a weekend meal on its own or as a side with your favourite grilled meats which was what we had on the weekend with 12 friends.

Moroccan CousCous Salad with Roasted Vegetables (serves many!!!)

Ingredients

500g couscous, follow cooking instructions on box

2 tbsps Masselles Brand Vegetable Stock

1 big eggplant, sliced into cubes

1 big sweet potato, sliced into cubes

1/2 pumpkin, sliced into cubes

1 pkt spinach leaves

1/2 jar sun dried tomatoes, drained of oil

1 pkt of feta cheese

MasterFoods Moroccan Spices

MasterFoods Rosemary and Salt Spices

Olive Oil

Instructions

1. 
   
   Pre-heat oven to 180C for 20 minutes. In a deep bowl, combine cubed eggplants - sweet potatoes - sweet potato in Olive Oil, 2 tbsps Rosemary and Salt Spices and 6 tbsps Moroccan spices.  Lay the vegetables in baking trays and roast them for 40 minutes
2. While vegetables are being cooked in the oven, prepare couscous according with instructions on back of box + recommended liquid (add vegetable stock). Set aside
3. In your serving bowl, mix all the ingredients together. Drizzle generously with olive oil.

Bon Apetito!