Charred Veggies and Pesto Couscous Salad
Ingredients:
2-3 raw beetroot, peeled and chopped
3 red onions, cut into wedges
1 green pepper, deseeded and cubed
1 orange pepper, deseeded and cubed
1 tbsp olive oil
2 cups cherry tomatoes
2 cups whole wheat giant couscous
For the pesto:
Handful of fresh cilantro, roughly chopped
Bunch of flat-leaf parsley, roughly chopped
1 garlic clove
1 green chili, deseeded
1/2 tsp cumin
1 tbsp apple cider vinegar
1 tbsp olive oil
1/2 cup pine nuts, lightly toasted
Heat oven to 400° F. In bowl, toss beetroot, onions and peppers together with oil. Spread out on tray and roast for 35 mins. Scatter cherry tomatoes, return to oven for 10 mins until tomatoes have softened and vegetables are tender. Cook couscous following instructions. To make pesto, place cilantro and half the parsley in bowl with garlic, chili, cumin, vinegar, oil and half of pine nuts. Add 2 tbsp water, then blitz with hand blender until smooth. Toss roasted veggies, chopped parsley with couscous and add pesto. Sprinkle with remaining pine nuts. Serves 4.
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