Couscous, carrots , butternut squash, cucumbers , avocado & feta salad – light, tasty & nutritious
Recipe:
Ingredients:
– tri-color pearl couscous @bobsredmill
– multicolored carrots
– butternut squash
– cucumber
– avocado
– brined feta
– Italian parsley
– spring onions
– EVOO @costadorousa
– apple cider vinegar @bragg
– lemon juice
– @thislittlegoat Went to Morocco spice mix
– kosher/sea salt
– black pepper
Start by roasting 2/3 of the carrots & the butternut squash. Clean, chop & then toss them lightly with EVOO, salt & @thislittlegoat Went to Morocco spice mix. Roast at 415 or 425 (depending on your oven) for approx. 25-30 minutes.
Cook the couscous per instructions & set aside.
While the carrots & butternut squash are roasting, chop up the rest of the veggies: more carrots, cucumbers, avocado, spring onions & parsley. Add them to a large salad bowl.
Once the roasted veggies have come out of the oven & have had the chance to cool for approx. 5 minutes, toss them into the bowl too.
Next add the feta & couscous + a drizzle of olive oil, splash of apple cider vinegar & a squeeze of lemon juice. Season all with salt & pepper to taste and serve.
Enjoy!
#inthekitchenwithnora #vegetariansalads #vegetarianlunchideas
