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Couscous and Vegetable Salad with Feta and Roasted Pecans

SERVES: 4 – 6
PREP TIME: 10 MINUTES
STOVE TOP TIME: 10 MINUTES
WONDERBAG TIME: 1 ½ HOURS
DIFFICULTY: EASY

INGREDIENTS

  • ½ red onion, cut into cubes
  • 3 cloves garlic, chopped
  • 50ml butter (or oil)
  • ½ red pepper cut into cube
  • ½ yellow pepper, cut into cubes
  • 125ml butternut or pumpkin cut into small cubes
  • 2 courgettes, halved and sliced
  • 30ml chopped parsley
  • 500ml vegetable bouillon
  • 125ml water
  • 5ml salt
  • 5ml black pepper
  • 625ml couscous
  • 125ml crumbled feta
  • 125ml chopped spring onions
  • Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.

DIRECTIONS

  1. Mix of nuts, cranberries, goji berries, pumpkin and sunflower seeds to sprinkle on the top.
  2. In a medium pot, heat the butter (or oil) and fry the onion and garlic until lightly browned.
  3. Add the pepper, courgettes, butternut and fry for 2 minutes.
  4. Add the chopped parsley, bouillon, water, salt and black pepper and bring to the boil.
  5. Add the couscous, mix well, seal the pot with a lid and place in the Wonderbag on a mat or cloth for 1 ½ hours.
  6. Remove from the Wonderbag and fluff up with a fork.
  7. Stir in the crumbled feta and chopped spring onions.
  8. Place in a large salad bowl and sprinkle with the nut and berry mix.
  9. Serve as a side or a lunch salad.