Roasted Vegetable Cous Cous Salad

Excellent source of vegetables



Serves 3-4



-1x tray of roasted vegetables (see Roasted vegetables with salmon recipe)

- 1/2 cup cous cous

- 2 handfuls of baby spinach

- Splash of balsamic vinegar


1. Pour cous cous into a small bowl, add 3/4 cup boiling water, cover & allow to stand for 3 minutes.

2. Fluff cous cous using a fork to break up grains.

3. Combine spinach, roasted vegetables and cous cous together in a serving bowl, lightly toss and drizzle with balsamic vinegar.

TIP: Can me made as a warm or cold salad and serve with your choice of protein such as haloumi, chicken, salmon, meatballs etc

Your Family Dietitian

Gold Coast, Australia

Jacqueline Cotugno

Dietitian-Nutritionist (APD),

Credentialled Diabetes Educator (CDE)

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© 2018 by Jacqueline Cotugno.