Roasted Vegetable Couscous Salad - Plant Based Cookbook - Vegan Recipes with 30-day Meal Plans

Roasted Vegetable Couscous Salad by @thrivingonplants Serves: 4 Prep: 20 mins Cook: Ingredients 1/2 pumpkin 1 zucchini 1 leek 1 red capsicum 1 red onion 1/4 cauliflower 1 head broccoli 1.5 tbsp olive oil 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp ground cumin 1 tsp dried oregano Salt & pepper Couscous: 1 cup veggie stock 2 tsp olive oil Pinch of salt 1 cup couscous Other: 1 can lentils, drained & rinsed 1 cup rocket or arugula 1/4 cup fresh parsley, chopped Dressing: 2 tbsp olive oil 2 tbsp lemon juice 1 tbsp balsamic vinegar 2 tsp maple syrup 1 clove garlic 1 tsp Dijon mustard Salt & pepper Method: 1. Preheat oven to 200°C. Line a large baking tray and set aside. 2. In the meantime, prep your veggies and slice up into smaller bite sized pieces.