Roasted vegetables cuscus salad

Here’s a perfect lunch: feeling, easy to prepare, delicious both heated and cold, and really healthy. And you can put it together in the evening, and then have it for lunch even after a couple of days. And its sweet, salty and sour mix of flavors are just amazing! So much going on in one simple cuscus salad, right?

What you’ll need:

1 cup cucsus

1/2 cup feta cheese cut in cubes

1/2 cup red beens
2 big sweet potatoes
1 zucchini
a handful of asparagus

for the dressing:
1 1/2 tablespoon olive oil
1 table spoon lime juice
1 teaspoon maple syrup

Boil water, and pour 2 cups of it on to cuscus, set it aside. Cut sweet potatoes and zucchini in to cubes, and bake in the oven until soft. In a separate dish bake the asparagus until soft.

Mix together cuscus, roasted vegetables, feta cheese, red beans and the dressing. Serve right away or keep in the fridge for up to four days.

Enjoy your cuscus salad as a delicious lunch or add a bowl of your favorite soup and serve it as dinner! Enjoy!