Guten Appetit!

Difficulty: Easy

Servings: 4-6

Preparation Time: 15 mins

Cooking Time: 35 mins

Ingredients

Salad
1 zucchini, sliced
6 baby carrots, peeled
1 red capsicum, diced
1 red onion, diced
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 & 1/2 cups dry pearl couscous
3 heaping cups baby spinach
1/2 cup of dried cranberries
1/2 cup of toasted pecans
1/2 cup fetta, crumbed
 
Dressing
1/4 cup olive oil
3 tablespoons apple cider vinegar
3 tablespoons dukkah
1 teaspoon garlic, grated

Method

1. Preheat oven to 180°C and spray an oven tray with olive oil.

2. Place zucchini, carrots, capsicum and onion onto a baking tray and coat with olive oil salt and pepper. Roast for 15 minutes, turn and bake a further 20 minutes and allow to cool.

3. Prepare the couscous as per packet instructions.

4. Gently combine vegetables and couscous in a large bowl and transfer onto a serving platter.

5. In a small bowl, whisk together olive oil, apple cider vinegar, dukkah and garlic.

6. Drizzle over salad and garnish with cranberries, pecans, and fetta.

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