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.
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.
Cooking Instructions
- 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.
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