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Couscous and roasted vegie salad
Photography: Dean Wilmot

Couscous and roasted vegie salad

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly, Low cholesterol, Low fat, Vegetarian
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Easy recipes, Salad

Couscous and roasted vegie salad
INGREDIENTS

1 ½ cups (375ml) boiling water
310g jar grilled eggplant, drained, oil reserved
200g jar roma dried tomatoes, drained, oil reserved
1 tablespoon moroccan seasoning
grated rind and juice of 1/2 lemon
1 ½ cups (300g) couscous
75g baby rocket
250g tub tzatziki

METHOD

1. Combine boiling water, 2 tablespoons of strained, reserved oil from roasted vegetables, seasoning and lemon rind and juice in a large bowl. Stir in couscous and stand, covered, for 3 minutes. Fluff with a fork and season to taste. Fold through rocket leaves.

2. Serve couscous topped with roasted vegies and a dollop of tzatziki.

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User comments
Fab food lookig forward to you next great recipes good good merry christmas to you all

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