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Warm roast vegetable couscous salad

45 min

This is just the sort of meal you need in winter; one that turns the complex sweetness of slow-roasted vegetables into the hero, and doesn’t demand meat to be satisfying.

Recipe and Photo by Jill Dupleix at Delicious.com.au


12 Dutch (baby) carrots, peeled
2 parsnips, peeled, quartered lengthways
2 red onions, quartered
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons flaked almonds, lightly toasted

1 cup (200g) organic couscous
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon coriander seeds
1/4 cup (40g) sultanas
2 tablespoons olive oil
1 tablespoon lemon juice
Handful each flat-leaf parsley and coriander leaves


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place carrots, parsnip and onion on tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned, turning once or twice.
  2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combined. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
  3. Add oil, lemon juice and herbs and lightly toss. Serve topped with vegetables and scattered with nuts.
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