Za’atar Cous Cous Salad with Roasted Vegetables | Recipes | Aspall
This is the perfect culmination of all your gardening work – a colourful, satisfying feast. It’s a hearty veggie dish for a crowd but would be brilliant as part of a bbq as well.
Ingredients
- 5 beetroots (approx. 700g)
- 1 tbsp cumin seeds
- 4 tbsp extra virgin olive oil
- 3 medium courgettes (approx. 600g)
- 175g wholewheat giant cous cous
- 250g green beans, trimmed and cut into 4cm batons
- Small bunch of mint, leaves picked
- 1 tbsp Aspall Apple Cyder Vinegar
- 2 tsp za’atar
- 40g pistachios, finely chopped
- 30g whole almonds, finely chopped
More Like This
Cous Cous and Roasted Vegetable Salad – Cooking for Oscar
cookingforoscar.com
Warm Roasted Vegetable Couscous Salad – Casbah Natural Foods
casbahnaturalfoods.com
Summer Sweet Cous Cous Salad
healthfullydelicious.ca
Za’atar Roasted Root Vegetables - Kosher.com
kosher.com
Cous Cous Salad with Raw Vegetables - Antonio Carluccio Foundation
antoniocarlucciofoundation.org
Zaatar Halloumi with Couscous Salad from Mighty Spice Express Cookbook by John Gregory-Smith
app.ckbk.com
Vibrant African Beetroot Salad with Toasted Couscous
fox.dailyhabit.me
Couscous Salad with Roasted Vegetables - Cookies & Carrot Sticks
cookiesandcarrotsticks.com