Roast Vegetable & Pearl Cous-Cous Salad

Looking for something easy and delicious to serve with your fish this Good Friday? Look no further!

Serves 4-6


  • 250g pearl (Israel) Cous Cous
  • Spray olive oil
  • Masterfoods No Added Salt Garlic and Herb seasoning
  • 100g feta
  • pepper and salt
  • 1/2 capsicum diced
  • 2 large handfuls baby spinach
  • 1 punnet of cherry tomatoes
  • 200g diced pumpkin
  • 1/2 red onion


  1. Pre-heat oven to 180 fan-forced. prepare pumpkin and spread over an oven tray. Spray with olive oil and season with Garlic and herb seasoning, a touch of salt and lots of pepper. Cook pumpkin for 10-15 minutes, then add capsicum, onion and cherry tomato’s and season again. Oven bake for 15-20 minutes until golden.
  2. Meanwhile cook cou-cous to packet directions.
  3. In a large bowl squeeze lemon juice over cous-cous and more salt and pepper.
  4. Mix through roast veggies, baby spinach and crumbled Feta.
  5. Serve warm or cold.

By Caitlin Mannion, Accredited Practising Dietitian