Couscous And Grilled Vegetable Salad

This light and healthy couscous salad makes a delicious summer days lunch.

The ingredient of Couscous And Grilled Vegetable Salad

• 2 tbsp olive oil
• 2 baby beetroot peeled and cut into wedges
• 2 large zucchini sliced diagonally
• 300g sweet potato peeled and cut into 3mm thick slices
• 400g couscous
• 400g can chickpeas rinsed and drained
• 1 4 cup 75g whole egg mayonnaise
• 2 tsp lemon juice
• 50g shredded baby spinach leaves
• 2 tbsp chopped pistachios

The Instruction of couscous and grilled vegetable salad

• heat a barbecue hot plate to medium heat place half the oil in a bowl add the beetroot and toss to coat evenly place the remaining oil in a separate bowl add the zucchini and sweet potato and toss to coat evenly place the beetroot on the hot plate and cook for 5 6 minutes turning regularly add the sweet potato and zucchini and cook for a further 6 8 minutes or until softened
• meanwhile cook the couscous according to packet instructions set aside mash the chickpeas with a potato masher until smooth stir through the mayonnaise lemon juice and 1 tablespoon warm water
• toss the grilled vegetables and baby spinach through the couscous top with pistachios and serve immediately or refrigerate along with the chickpea mixture until needed

Nutritions of Couscous And Grilled Vegetable Salad

fatContent: 679 477 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 99 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: 6 milligrams cholesterol

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