Roast vege couscous salad

By: Nikki and Jordan Shearer

MasterChef NZ runners-up, Nikki and Jordan Shearer's Roast vege couscous salad

Couscous -salad

Serves 4–6

This couscous salad has multiple uses: serve it warm as an accompaniment at dinner (seared lamb and a little dollop of natural yoghurt goes down a treat), or divide it into tupperware containers for easy lunch options just on its own.

It’s a great addition to the backpack when off on cycling trips; no need for heating or refrigeration for the day. Our favourite is having it cold.

Take a fork with you and you are good to go.  


  • 1 red onion, cut in wedges
  • 1 small kumara, peeled and cubed
  • 1 carrot, cubed
  • 3 Tbsp olive oil
  • 1 Tbsp Moroccan seasoning
  • Flaky sea salt
  • 4 florets cauliflower, sliced
  • 4 florets broccoli, sliced
  • ½ red capsicum, sliced
  • 1 cup water
  • ½ tsp salt
  • 1 cup couscous (we used Herb and spice mill—spinach and pinenut)
  • 1 Tbsp butter
  • ½ cup slivered almonds, toasted
  • 50g feta crumbled
  • ½ cup olives, roughly chopped



  1. Heat oven to 200°C.
  2. Toss onion, kumara, and carrot in olive oil and Moroccan seasoning. Season with a little salt and bake on a large oven tray for 15 to 20 minutes.
  3. Add cauliflower, broccoli, and capsicum to the tray, adding a
    touch of extra olive oil if needed.
  4. Bake for a further 10 to 15 mins,
    tossing occasionally until veges are just cooked.
  5. In a pot, bring water and salt to the boil.
  6. Remove from heat and add couscous and butter. Cover and allow to sit for approximately 10 minutes.
  7. Fluff couscous with a fork.
  8. In a large bowl toss together roast veges and couscous, adding in toasted almonds, feta, and olives. Taste and season if need be.

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