Leftover veg box cous cous salad
Leftover veg box cous cous salad

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, leftover veg box cous cous salad. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Leftover veg box cous cous salad is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Leftover veg box cous cous salad is something which I have loved my entire life. They are nice and they look fantastic.

Great recipe for Leftover veg box cous cous salad. My usual end of the week problem is leftover veg in the veg box and no idea what to do with it. I love coming up with new ideas but tonight's was just a simple roasted veg cous cous with feta. This easy, leftover couscous salad is a good 'transition meal' for late summer/early fall.

To begin with this recipe, we have to prepare a few ingredients. You can cook leftover veg box cous cous salad using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Leftover veg box cous cous salad:
  1. Take parsnips
  2. Make ready carrots (I used six small ones)
  3. Prepare garlic (crushed in their skin)
  4. Get fresh thyme leaves
  5. Get olive oil
  6. Take giant cous cous
  7. Take feta cheese
  8. Get spring onions finely chopped
  9. Get Seasoning
  10. Make ready parsley

Pour boiling water over couscous, cover. Prepare couscous according to directions on the package. Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors.

Instructions to make Leftover veg box cous cous salad:
  1. Preheat the oven to 180 degrees C. Prepare the carrots and parsnips by chopping them into bite sized cubes. Put them in a roasting tray with the garlic cloves (crushed whole and left in skin), thyme leaves, seasoning to taste and the olive oil. Coat the veg well. Roast for 30 minutes.
  2. Meanwhile, rinse the cous cous. Drain and add 750ml boiling water. Cook according to pack instructions (I used whole meal which took 6-8 Mins). Drain and put into a bowl.
  3. Leave the cous cous to cool for 10 minutes. Then crumble in the feta cheese. Add the spring onions and mix together.
  4. Once the veg is soft and roasted, discard the garlic and mix the veg into the cous cous.
  5. Top with parsley and serve.

Add onion, tomato, scallions, and zucchini. Snip in mint with a kitchen scissors. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. —Patricia Levenson, SANTA ANA, California Vegetable Couscous Salad This salad is great as a side with any kind of grilled meat or fish. If you want to serve it as a vegetarian main, add some crumbled goat cheese or tangy feta cheese. —Patricia Levenson, SANTA ANA, California I hope you will try my recipe for Couscous Salad with Leftover Ham and Crunchy Vegetables. This pasta salad is also so versatile.

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