This Israeli Couscous and Pumpkin Salad is perfect for when you’re asked to “bring a plate” at your next dinner party! Your friends will be impressed with the sweet roasted veggies, creamy feta cheese, tasty Israeli couscous and tart balsamic vinegar dressing. It can be made well ahead of time so you won’t be rushing to get it finished as you're heading out the door, it’s made with simple ingredients and incredibly nutritious too!
1 red onion
2 red capsicum
1 tsp dried mixed herbs
2 Tbsp coconut oil, melted
Salt to season
1 cup Israeli couscous
1 handful chopped fresh basil
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp honey
Pre-heat oven to 200degrees Celsius.
Chop pumpkin, capsicum and red onion into bite-sized pieces. Mix with the coconut oil, dried herbs and salt. Bake for 30 minutes or until veggies are cooked and golden, stirring often.
Bring 2 cups of water to the boil, add 1 cup of Israeli couscous and simmer for approx 10 minutes or until the water has absorbed. Turn off the heat, place the lid on and leave for a further 10 minutes.
Mix together the roast vegetables, couscous, feta, fresh basil and dressing.