Recipe of Super Quick Homemade Leftover veg box cous cous salad

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, leftover veg box cous cous salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Leftover veg box cous cous salad. My usual end of the week problem is leftover veg in the veg box and no idea what to do with it. I love coming up with new ideas but tonight's was just a simple roasted veg cous cous with feta. This easy, leftover couscous salad is a good 'transition meal' for late summer/early fall.

Leftover veg box cous cous salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Leftover veg box cous cous salad is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook leftover veg box cous cous salad using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Leftover veg box cous cous salad:

1. Prepare 2 parsnips
2. Take 4-6 carrots (I used six small ones)
3. Get 3 cloves garlic (crushed in their skin)
4. Take 1 tsp fresh thyme leaves
5. Get 1 tbsp olive oil
6. Make ready 150 g giant cous cous
7. Take 1/2 block feta cheese
8. Prepare 2 spring onions finely chopped
9. Take Seasoning
10. Make ready 1 tbsp parsley

Pour boiling water over couscous, cover. Pour couscous into a large salad bowl. Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous.

Instructions to make Leftover veg box cous cous salad:

1. Preheat the oven to 180 degrees C. Prepare the carrots and parsnips by chopping them into bite sized cubes. Put them in a roasting tray with the garlic cloves (crushed whole and left in skin), thyme leaves, seasoning to taste and the olive oil. Coat the veg well. Roast for 30 minutes.
2. Meanwhile, rinse the cous cous. Drain and add 750ml boiling water. Cook according to pack instructions (I used whole meal which took 6-8 Mins). Drain and put into a bowl.
3. Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
4. Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
5. Top with parsley and serve.

Stir tomato paste and vegetable bouillon together in the cup you used to measure the couscous. Fill the measuring cup with boiling water and pour over couscous. Vegetable Couscous Salad This salad is great as a side with any kind of grilled meat or fish. Meanwhile add all the sliced vegetables except the tomatoes to a bowl. This pasta salad is also so versatile.

So that’s going to wrap it up with this exceptional food leftover veg box cous cous salad recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!