Autumn Cous Cous Salad


This salad is super filling and full of goodness. I've called it an Autumn salad because its full of orange vegetables that remind me of Autumn. You could use any vegetables for this salad and also any meats. You can literally add anything - spices, nuts, raisins, anything you think works well together.
This recipe makes enough for 4 servings. Perfect for dinner and then left overs for lunch the next day.

Ingredients

2 cloves of garlic
450-500g of lean diced beef

1 cup of organic wholewheat couscous
1 organic (Kallo) vegetable stock cube
1 1/2 cups of boiling water

1 sweet potato
1 orange capsicum
1/3 of a pumpkin/squash
1 large carrot
A big handful of baby spinach

Coconut oil (for cooking)
Any seasonings for the veges (i use onion and garlic granules and mixed herbs)










Method

1. Preheat oven to 180 degrees.

2. Cut and dice the sweet potato, capsicum, pumpkin, and carrot. Put all vegetables in an oven tray and top with a teaspoon of coconut oil and any seasonings.  Bake for 30-40 minutes.

3. Half way through the roasties cooking time start prepping the rest of the ingredients. Boil the jug and add 1 1/2 cups of boiling water to a saucepan. Turn on the element and continue to boil water.

4. Add stock cube to the boiling water and 1 cup of cous cous, stir and cover. Turn heat down to low and leave to cook for 5 minutes -stiring occasionally.

5. After 5 minutes turn the cous cous off and leave it in the pot with a lid to cover for 5 more minutes.

6. Add a teaspoon of coconut oil to a fry pan and heat it up over high heat. Cut up the garlic and add to the hot pan with the beef (make sure the pan is hot so the meat doesn't stew and become chewy). Cook beef to your liking (i prefer med rare). 

 7. Transfer the cous cous into a big serving bowl and fluff with a fork. Add vegetables and mix. Add beef and mix. I also like to add fresh organic baby spinach at the end.

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