Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, leftover veg box cous cous salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Leftover veg box cous cous salad is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Leftover veg box cous cous salad is something that I have loved my entire life.
Great recipe for Leftover veg box cous cous salad. My usual end of the week problem is leftover veg in the veg box and no idea what to do with it. I love coming up with new ideas but tonight's was just a simple roasted veg cous cous with feta. Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper.
To begin with this recipe, we must first prepare a few components. You can cook leftover veg box cous cous salad using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Leftover veg box cous cous salad:
- Take 2 parsnips
- Get 4-6 carrots (I used six small ones)
- Get 3 cloves garlic (crushed in their skin)
- Get 1 tsp fresh thyme leaves
- Take 1 tbsp olive oil
- Make ready 150 g giant cous cous
- Take 1/2 block feta cheese
- Prepare 2 spring onions finely chopped
- Get Seasoning
- Make ready 1 tbsp parsley
Snip in mint with a kitchen scissors. This pasta salad is also so versatile. You can add chickpeas for a meatless main dish, or toss in some leftover chicken, seafood, or any meat for a hearty entree! Vegetable Couscous Salad This salad is great as a side with any kind of grilled meat or fish.
Instructions to make Leftover veg box cous cous salad:
- Preheat the oven to 180 degrees C. Prepare the carrots and parsnips by chopping them into bite sized cubes. Put them in a roasting tray with the garlic cloves (crushed whole and left in skin), thyme leaves, seasoning to taste and the olive oil. Coat the veg well. Roast for 30 minutes.
- Meanwhile, rinse the cous cous. Drain and add 750ml boiling water. Cook according to pack instructions (I used whole meal which took 6-8 Mins). Drain and put into a bowl.
- Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
- Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
- Top with parsley and serve.
You can add chickpeas for a meatless main dish, or toss in some leftover chicken, seafood, or any meat for a hearty entree! Vegetable Couscous Salad This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. —Patricia Levenson, SANTA ANA, California Couscous Veggie Patties These Couscous Veggie Patties make use of leftover couscous, fresh diced vegetables and spices. Arrange the prepared vegetables on the tray, season with salt and pepper and bbq seasoning, drizzle with olive oil and toss to combine. This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying.
So that’s going to wrap this up with this exceptional food leftover veg box cous cous salad recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
