The First Bite That Hooked Me
The smell of roasted pumpkin and toasted almonds filled my kitchen. I took one bite—warm couscous, crunchy veggies, and tangy balsamic glaze danced together. It was love at first taste. Ever wondered how you could turn simple roasted veggies into something unforgettable? This salad does it. The mix of textures and flavors feels like a hug in a bowl. Try it once, and you’ll crave it weekly.My Messy First Attempt
I burned the almonds my first time making this. The smoke alarm screamed, but the salad still tasted amazing. Home cooking isn’t about perfection—it’s about joy. Even mistakes can lead to delicious surprises. Now I toast almonds low and slow. What’s your funniest kitchen fail? Share below!Why This Salad Shines
– The roasted veggies add sweetness, while the balsamic glaze gives a tangy kick. – Toasted almonds and spring onions bring crunch and freshness to every bite. Which flavor combo surprises you most? Is it the creamy couscous with crisp beans? Tell me your pick!A Dish With Roots
Couscous comes from North Africa, where it’s been a staple for centuries. This salad mixes those traditions with modern twists. *Did you know couscous cooks faster than rice?* It’s a busy cook’s best friend. Perfect for weeknights or potlucks. Would you try adding your own twist? Maybe swap pumpkin for sweet potato?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Butternut pumpkin | ½ | cubed |
| Cauliflower | ¼ | chopped |
| Carrot | 1 | chopped |
| Olive oil | 1 Tbsp | |
| Oxo cube (chicken flavour) | 1 | |
| Boiling water | 1.5 cups | |
| Couscous | 1 cup | |
| Baby spinach | ½ bag | |
| Green beans | Handful | chopped & steamed |
| Spring onion | 1 | finely sliced |
| Slivered almonds | 4 Tbsp | toasted |
How to Make Roasted Veggie Spinach Couscous Salad
Step 1 Roast the veggies first. Toss pumpkin, cauliflower, and carrot with olive oil. Spread them on a tray. Bake at 200°C for 30 minutes, turning once. (Hard-learned tip: Cut veggies same size for even cooking.)
Step 2 Make the couscous next. Dissolve the oxo cube in boiling water. Stir in couscous, cover, and wait 10 minutes. Fluff with a fork—it’s ready!
Step 3 Layer the salad. Start with couscous, then add spinach and beans. Top with roasted veggies, spring onion, and almonds. Drizzle with avocado oil and balsamic glaze. What’s your favorite veggie to roast? Share below! Cook Time: 30 minutes Total Time: 45 minutes Yield: 8 servings Category: Lunch, Salad
3 Fun Twists on This Salad
Spicy Kick Add chili flakes or harissa to the roasted veggies. Heat lovers will cheer!
Cheesy Comfort Crumble feta or goat cheese on top. Creamy and tangy—yum!
Summer Swap Use zucchini and cherry tomatoes instead of pumpkin. Lighter for warm days. Which twist would you try? Vote in the comments!
How to Serve & Sip With It
Pair with grilled chicken or crusty bread. Garnish with extra herbs or lemon wedges. Drink ideas: Iced mint tea (non-alcoholic) or a crisp Sauvignon Blanc (adults only). Which would you choose tonight? Tell me below!
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Use airtight containers to keep flavors bright. Freeze roasted veggies and couscous separately for 2 months. Thaw overnight in the fridge before reheating. *Fun fact*: Toasted almonds stay crunchier if stored in a jar. Batch-cooking tip: Double the veggies and couscous. Mix spinach and beans fresh each time. Why this matters? Meal prep saves busy weeknights. Ever tried freezing salad? Share your hacks below!Fix Common Salad Struggles
Soggy couscous? Fluff it with a fork right after soaking. Dry veggies? Toss them with a splash of oil before serving. Spinach wilting? Layer it between couscous and warm veggies. Why this matters? Texture makes or breaks a salad. Once, my almonds burned while I chatted on the phone. Now I set a timer! What’s your biggest kitchen oops?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap couscous for quinoa. Cook it the same way.
Q: How far ahead can I prep this?
A: Roast veggies and cook couscous 2 days early. Add spinach last minute.
Q: Any veggie swaps?
A: Try sweet potato or broccoli. Skip beans if you prefer.
Q: Can I halve the recipe?
A: Yes! Use ¾ cup water and ½ cup couscous.
Q: What’s a protein boost?
A: Add chickpeas or grilled chicken. Toss them in warm.
Your Turn to Shine
This salad is my go-to for potlucks. It’s colorful, hearty, and easy. Did you try a twist? I’d love to hear! Tag@SpoonSway on Pinterest with your creations. Happy cooking! —Sarah Cooper.
Roasted Veggie Spinach Couscous Salad
Description
Enjoy a wholesome and flavorful Roasted Veggie Spinach Couscous Salad, packed with roasted vegetables, fluffy couscous, and toasted almonds.
Ingredients
Instructions
- Coat butternut, cauliflower and carrot in olive oil then spread out on an oven tray. Bake at 200°C fanbake until cooked through, approximately 30 minutes. Turn once during cooking.
- In a bowl, dissolve the oxo cube in boiling water, add the couscous, stir together then cover and sit for 10 minutes. Fluff couscous with a fork.
- To make the salad, start with the warm couscous on the bottom then stir through baby spinach and beans. Scatter over the roasted vegetables, then the spring onion and toasted almonds.
- Serve dressed with avocado oil and balsamic glaze.
Notes
- For extra flavor, add crumbled feta cheese or a squeeze of lemon juice before serving.
Couscous, Spinach, Roasted Vegetables, Salad
