Cous Cous and Roasted Vegetable Salad – Cooking for Oscar
Quick & easy couscous and roasted vegetable salad with optional cashews—perfect for barbecues or picnics! Serve warm or cold.
Ingredients
- 800g chopped vegetables (Refer to note, cut into 1.5 - 2 cm sized pieces.)
- Rice bran oil
- 2 cups cous cous (uncooked)
- Salt
- Butter or Nuttelex
- 2 tablespoons chives and/or parsley (finely chopped)
- 1/2 cup raw cashews (roughly chopped)
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