Roasted veggies and couscous salad - DYC

Name: Roasted veggies and couscous salad - DYC
Ingredients: 185g Couscous; 3 cups assorted roasted veggies (pumpkin, kumara, carrots, parsnip, beetroot or onions work well); 1 cup baby spinach leaves; 70g FreshLife Slivered Almonds; Pomegranate seeds (optional); 1/2 cup pomegranate juice; 1.5 tablespoons DYC apple cider vinegar; 1 teaspoons Dijon mustard; 1 tablespoons olive oil; ¼ teaspoon salt; ¼ teaspoon pepper

www.dycvinegar.co.nz

Roasted veggies and couscous salad This salad is a great way to use leftover vegetables from a roast and give them a second life. Ready in 10mn with

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Ingredients

185g Couscous
3 cups assorted roasted veggies (pumpkin, kumara, carrots, parsnip, beetroot or onions work well)
1 cup baby spinach leaves
70g FreshLife Slivered Almonds
Pomegranate seeds (optional)
1/2 cup pomegranate juice
1.5 tablespoons DYC apple cider vinegar
1 teaspoons Dijon mustard
1 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper