Roasted Veg Cous Cous


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):

Method:

Share and enjoy!

If you try this dish at home please take a photo of it and tag  on Instagram or  on Twitter. I’d love to see them!

Tanya x

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