Roast vegetable & couscous salad

Healthy salad ideas

This low-fat, vegetarian recipe is perfect for hot summer days

 Ingredients (serves 4)

  • 300g pumpkin, diced
  • 2 medium zucchinis cut into chunks
  • 1 onion, cut in wedges
  • 1 red capsicum, cut into chunks
  • 2 tsp olive oil
  • 1 cup (200g) couscous
  • 1¼ cups boiling water 


  • ½ cup natural reduced fat yoghurt
  • ½ cup Vitasoy Soy Milky Lite
  • 2 tbsp chopped mint
  • 1 clove garlic, crushed
  • ¼ tsp ground cumin


1. Place pumpkin, zucchini, onion, capsicum into baking dish and toss with olive oil. Bake at 180°C for 30-35 minutes or until tender and golden.

2. Combine couscous and water in a large bowl. Allow to stand until all liquid is absorbed. Fluff with a fork. Mix vegetables through the prepared couscous.

3. Blend all the dressing ingredients in a small bowl and drizzle over salad while still warm.

4. Serve with rocket or baby spinach leaves if desired.

This recipe is low fat and vegetarian. 

Nutritional information

Protein 12.0g  Total Fat 4.2g  Saturated Fat 1.1g  Carbohydrate 49.8g  Sugar 8.9g  Sodium 59mg  Calcium 142 mg

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