Roasted Harvest Couscous Salad

Roasted Harvest Couscous Salad

Ingredients (4 servings, ~350 kcal, ~10 g protein, ~8 g fiber each):

Roasted Veggies:
• 300 g brussels sprouts, halved
• 400 g butternut squash, cubed
• 250 g carrots, sliced
• 2 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• ½ tsp cumin
• ½ tsp smoked paprika (optional)

Couscous:
• 1 cup (170 g) couscous
• 1¼ cups (300 ml) boiling water or broth
• Pinch of salt

Fresh Base:
• 80–100 g arugula
• 75–100 g feta, crumbled
• 2–3 tbsp toasted nuts
• 1 tbsp chopped parsley

Lemon-herb dressing (makes extra for serving):
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1–1½ tsp Dijon
• 2 tsp maple syrup or honey
• 1 small garlic clove, grated
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp pepper

Instructions:

1. Roast the Veggies:
Toss sprouts, squash, and carrots with oil and spices.
Roast at 400°F / 200°C for 25–30 min until golden.

2. Make the Couscous:
Add couscous and a pinch salt to a bowl.
Pour over boiling water/broth.
Cover 5–7 min. Fluff.

3. Make the Dressing:
Whisk all ingredients until smooth.

4. Assemble:
In a large bowl: arugula → couscous → warm roasted vegetables.
Pour on ¾ of the dressing and toss gently.

5. Top with feta, nuts, seeds, & parsley.
Serve warm or room temperature.

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