Couscous with Roast Vegetables


1 cup Couscous/Bulgar Wheat/Quinua
1 medium Red Pepper
1 medium Green Pepper
1 medium Yellow Pepper
2 medium Carrots
½ small Butternut
2 medium Baby marrows
Pesto *
1 medium onion

  • Cook the couscous/bulgar wheat/quinua and set aside
  • Quater the onion lengthways and separate the layers
  • Cut the rest of the vegetables so that the pieces are more or less the same size as the onion
  • Toss the vegetables in olive oil, 1 tbsp vegetable stock and ½ tsp Ina Paarman braai salt.
  • Place under the grill for 25 minutes or until the vegetables are cooked and have begun to brown slightly. (Vegetables can also be roasted on a braai or seared in a grill pan)
  • Mix the vegetables with the couscous and add the basil pesto, mix until the pesto is dispersed evenly throughout the salad.
  • Serve hot or cold

* Pesto:

50g Pine or Cashew Nuts
50ml Olive Oil
1 Large handful of Basil (Rocket can also be added for a more peppery flavour)
1 Small Clove of Garlic
Salt to taste
Rich Parmesane cheese finely grated (exchange the cheese for anouther 25g of nuts for a vegan option)

  • Place the Nuts, Olive Oil, Basil/Rocket and Garlic in the blender and blend thoroughly.
  • Add the same amount per volume of grated Parmesane cheese and blend thuroughly.