Roast Vegetable Couscous Salad (+ maple mustard dressing) (Edit recipe)

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If you're looking for an easy meal prep salad that doesn't go sad and soggy after a couple of days, then you need to try this recipe!

PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

11

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 200°C (if not using air fryer).
  2. Chop all your vegetables into evenly sized pieces, drizzle with olive oil, and place in the oven/air fryer for 40-50mins (if using oven, make sure to place veggies on a lined baking tray).
  3. Place 1/2 cup couscous into 4 separate bowls/containers and pour in boiling water until just covered (do not drown your couscous !!).
  4. Once couscous has absorbed water, add 1/2 tin legumes to each container (be sure to give them a rinse first).
  5. Evenly divide cooked vegetables between bowls/containers.
  6. Add 1 tbsp of olive oil, maple syrup, lemon juice and 1 tsp Dijon mustard to each container. Give it a good mix and enjoy!!

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:614
Fat:21 g
Carbohydrates:93 g
Protein:19 g
Cholesterol:0 g
Sodium:29 mg
Fiber:16 g
Sugars:23 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Salads Shellfish Free Sugar Alcohol Free Vegan Vegetarian

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