Roast Vege Cous Cous Salad

I love trying to balance different flavours to suit my own taste, i definately did this for this recipe. Cous Cous is a fav. It's so easy to prepare just pour over hot water, wait a bit... fluff, and it's done! Win. This recipe is perfect for left over roast veges and chicken, and easy to have the next day for lunch cold.

Roast Vege Cous Cous Salad

Pro Points: 6

Serves: 2

40g dry cous cous

50g boiled potato (half a potato), diced

50g boiled kumera/sweet potato (half again), diced

50g pumpkin, diced

1 red onion, sliced

1 carrot, diced

1 tbsp maple syrup

50g roast chicken, shredded

1 clove garlic, crushed

lemon juice

salt and pepper

2 tsp olive oil

balsamic vinegar to taste

parsley, chopped

Heat the oven to 180 degrees celcius. Toss all of the veges, apart from the onion with 1tsp of the olive oil, maple syrup and salt and pepper.

Grill until the veges are starting to go golden then add the onion and keep in the oven until crisp and heated though.

Meanwhile, prepare the cous cous with 1/4 C of hot water then fluff. To the cous cous add a squeeze of lemon juice, remaining olive oil, a splash of balsamic vinegar, garlic, shredded chicken and parsley.

When the veges are done toss through the cous cous mixture then add salt and pepper to taste.

Fin.