Roasted veg and pearl cous cous salad

Ingredients

Did you know that pearl cous cous is low GI, but regular cous cous isn’t? We’ve got you! Enjoy this simple and delicious crowd pleaser. A few simple swaps and its gluten free and FODMAP friendly.

• 80 g pearl cous cous
• 2 zucchinis, roasted
• 1 large bunch kale, chopped, roasted
• 2 onions, roasted
• ¼ kent pumpkin, chopped, roasted
• 2 beetoots, cut into wedges, roasted
• 1 tsp minced garlic
• extra virgin olive oil
• 1 tbsp pepitas

Steps

1. Chop and roast your veggies. Any veggies. Seriously, whatever you like! We used zucchini, kale, pumpkin, beetroot and onions because that’s what looked delish at the market.
2. Meanwhile, cook the pearl cous cous according to packet direction. Once done, fluff it up with a fork and stir through a tsp of minced garlic.
3. Combine the roasted veg with the cous cous and stir to combine. Top with pepitas to serve.
4. (Note: for a gluten free alternative swap out the cous cous for a microwave brown rice and quinoa blend. For a low FODMAP alternative, use the brown rice and quinoa, go easy on the pumpkin portion and swap the onion for the green parts of a leek.)