Sweet Potato and Roasted Vegetables Cous Cous Salad
Recipe

Sweet Potato and Roasted Vegetables Cous Cous Salad

Serves 4 or use as a side

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Instructions

Ingredients

- 1x Black Swan Chunky - Roasted Sweet Potato & Cashews with a hint o f Rosemary Dip
- 300g Pearl Cous Cous
- Roasted Vegetables of your choice
- Handful of fresh baby spinach

Method

  1. Roast your favourite vegetables until tender. We recommend sweet potato, pumpkin and red onion. Set aside to cool.
  2. Prepare Cous Cous as per pack instructions. Set aside to cool
  3. In a mixing bowl, bring together your cooled roasted vegetables, cous cous, baby spinach and a tub of Black Swan Chunky – Roasted Sweet Potato & Cashews Dip.
  4. Mix ingredients together cous cous, roasted vegetables and fresh baby spinach until well combined.
  5. Drizzle some Olive Oil and serve as a side or enjoy on its own.