Moroccan Vegetable Cous Cous Salad

Sometimes it's good to have a quick and easy recipe to hand for those weekday evenings when time is of the essence. This simple dish is tasty, nutritious and more importantly can be whipped up in minutes. 

Cous Cous whit meat and vegetables

425 gm champignons
1 cup chopped shallots
1/2 large red capsicum
1/2 large yellow capsicum
1 punnet cherry tomatoes
1/4 cup extra virgin olive oil
1/4 cup coconut milk
2 minced garlic cloves
2 tbsp fresh lemon juice
1 tbsp Comvita Olive Leaf Extract
1/2 tsp cumin
1/8 tsp tumeric
1/2 tsp dried basil
100g dried cous cous (per person)

1) Pre heat the over to 200C/180C fan/gas 6. Slice vegetables and crush the garlic cloves before mixing them together in a baking tray. Drizzle with olive oil and bake for 30 minutes or until soft.
2) Pour boiling water over the dried cous cous and leave for 5 – 10 minutes until all water is absorbed.
3) Mix together the coconut milk, lemon juice, olive leaf extract, cumin, turmeric, dried basil to create a light dressing.
4) Mix all ingredients together for a warming, nutritious salad.

Recipe courtesy of Comvita.