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

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!

5 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	619
Fat:	22 g
Carbohydrates:	94 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	128 mg
Fiber:	17 g
Sugars:	23 g
Calculated per serving.

by nourishedbynoa

Serves: 4

Ingredients

2 whole Bell Pepper, chopped
1 whole Red Onion, chopped
2 whole Zucchini, chopped
2 cup Butternut Squash, chopped
2 cup Israeli Couscous, I also like to use regular - both work
400 grams Chickpeas, any legumes work - I used 4 bean mix in the photo

Dressing

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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

Preheat oven to 200°C (if not using air fryer).
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).
Place 1/2 cup couscous into 4 separate bowls/containers and pour in boiling water until just covered (do not drown your couscous !!).
Once couscous has absorbed water, add 1/2 tin legumes to each container (be sure to give them a rinse first).
Evenly divide cooked vegetables between bowls/containers.
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!!