Roast veggie couscous salad

Ingredients

• 1 ¾ cups vegetable stock
• Salt
• 1 tbsp butter
• 1 tbsp olive oil
• 1 ½ cups couscous
• 1 zucchini, peeled into ribbons
• 40 g baby spinach leaves

For the roasted vegetables

• 500 g butternut pumpkin, peeled, cut into 2 cm pieces
• 1 beetroot, peeled, cut into 2 cm chunks
• ¼ cauliflower, cut into florets
• 2 tbsp olive oil
• 1 rosemary sprig, finely chopped
• 1 tbsp garlic and herb salt seasoning blend

For the dressing

• 2 tbsp Dijon mustard
• ½ cup Greek yoghurt
• 3 tbsp olive oil
• 2 tbsp lemon juice
• A pinch dried chilli flakes

Instructions

1. Preheat the oven to 200˚°C (fan-forced). Line a baking tray with baking paper. To make the roasted vegetables, combine the ingredients in a large bowl and toss to combine. Arrange the vegetables on the tray in a single layer, then bake for 20 minutes, or until the pumpkin is golden and tender.
2. To make the couscous, in a medium saucepan combine the vegetable stock, a pinch of salt, the butter and olive oil. Bring to the boil over high heat, then remove from the heat. Stir through the couscous and cover tightly with a lid. Allow to stand for 5 minutes before fluffing with a fork.
3. In a medium bowl, combine the ingredients for the dressing and whisk well to combine. Season with a pinch of salt and pepper.
4. Combine couscous, roasted veggies, zucchini, spinach and dressing. Toss to combine and serve.

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