Roasted Veg Cous Cous
I make this salad throughout the summer months, especially if I have friends coming over. You can make it the day before, so it’s a really great recipe to have on hand. It makes a tasty lunch, too.
Full disclosure, I got the idea for this recipe from a Marks and Spencer salad pot. There was a time when I’d buy two of those pots per week and I thought how lovely it’d be to serve as a party salad. I didn’t have the budget for that, so decided to make my own. This recipe is kind on the pocket and makes enough for a large group as a side.
The roasted red peppers are the star of the show and although you can leave the skins on, they’re much nicer to eat when peeled.
Ingredients (serves 6-8 as a side):
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