Couscous Salad With Roasted Veggies And Quinoa Recipe

Name: Couscous Salad With Roasted Veggies And Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Medium Butternut Squash, Peeled, Deseeded And Diced; 2 Medium Red Onions, Peeled And Cut Into Wedges; 2 Red Bell Peppers, Chopped Into Bite-sized Pieces; 2 Tablespoons Olive Oil; 1 Tablespoon Smoked Paprika; Sea Salt And Fresh Ground Black Pepper To Taste; 1-1/2 cup Water; 1 cup Couscous; 1/2 cups Roasted Peanuts, Chopped; 1 Small Bunch Fresh Parsley, Chopped; 4 Spring Onions, Sliced; FOR THE PEANUT BUTTER SAUCE:; 3 Tablespoons Creamy Peanut Butter; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Light Sodium Soy Sauce, Or Coconut Aminos For Gluten-free; 1 Lime, Juiced; 1 Tablespoon Maple Syrup; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Ginger Powder; 1/4 teaspoons Cayenne Pepper; 3 Tablespoons Warm Water, To Thin The Dressing, If Needed

Servings: persons

1/2 Medium Butternut Squash, Peeled, Deseeded And Diced
2 Medium Red Onions, Peeled And Cut Into Wedges
2 Red Bell Peppers, Chopped Into Bite-sized Pieces
2 Tablespoons Olive Oil
1 Tablespoon Smoked Paprika
Sea Salt And Fresh Ground Black Pepper To Taste
1-1/2 cup Water
1 cup Couscous
1/2 cups Roasted Peanuts, Chopped
1 Small Bunch Fresh Parsley, Chopped
4 Spring Onions, Sliced
FOR THE PEANUT BUTTER SAUCE:
3 Tablespoons Creamy Peanut Butter
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Light Sodium Soy Sauce, Or Coconut Aminos For Gluten-free
1 Lime, Juiced
1 Tablespoon Maple Syrup
1/2 teaspoons Garlic Powder
1/2 teaspoons Ginger Powder
1/4 teaspoons Cayenne Pepper
3 Tablespoons Warm Water, To Thin The Dressing, If Needed

1
Preheat oven at 180u00b0C (350u00b0F).
2
In a baking tray, place butternut squash, onion and bell pepper. Add olive oil, paprika, salt and ground pepper, then toss to combine.
3
Roast in preheated oven for about 17-20 minutes or until veggies are golden brown on the sides and fork tender.
4
In a saucepan, add water and bring it to the boil. Once boiling, add couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.
5
Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.
6
Meanwhile, prepare the peanut butter sauce. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.
7
In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.
8
Drizzle with peanut butter dressing and gently toss to combine. Taste and adjust the seasoning if needed.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 Medium Butternut Squash, Peeled, Deseeded And Diced, 2 Medium Red Onions, Peeled And Cut Into Wedges, 2 Red Bell Peppers, Chopped Into Bite-sized Pieces, 2 Tablespoons Olive Oil, and more.

Yes, Couscous Salad With Roasted Veggies And Quinoa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Salad With Roasted Veggies And Quinoa

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