Couscous and grilled vegetable salad

This light and healthy couscous salad makes a delicious summer days lunch.

Recipe «Couscous and grilled vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 2 baby beetroot, peeled and cut into wedges, 2 large zucchini, sliced diagonally, 300g sweet potato, peeled and cut into 3mm-thick slices, 400g couscous , 400g can chickpeas, rinsed and drained, 1/4 cup whole-egg mayonnaise, 2 tsp lemon juice , 50g shredded baby spinach leaves, 2 tbsp chopped pistachios.

Ingredients:

• 2 tbsp olive oil 
• 2 baby beetroot, peeled and cut into wedges 
• 2 large zucchini, sliced diagonally 
• 300g sweet potato, peeled and cut into 3mm-thick slices 
• 400g couscous 
• 400g can chickpeas, rinsed and drained 
• 1/4 cup whole-egg mayonnaise 
• 2 tsp lemon juice 
• 50g shredded baby spinach leaves 
• 2 tbsp chopped pistachios 

Instructions

1. Heat a barbecue hot plate to medium heat. Place half the oil in a bowl, add the beetroot and toss to coat evenly. Place the remaining oil in a separate bowl, add the zucchini and sweet potato and toss to coat evenly. Place the beetroot on the hot plate and cook for 5-6 minutes, turning regularly. Add the sweet potato and zucchini, and cook for a further 6-8 minutes or until softened.
2. Meanwhile, cook the couscous according to packet instructions. Set aside. Mash the chickpeas with a potato masher until smooth. Stir through the mayonnaise, lemon juice and 1 tablespoon warm water.
3. Toss the grilled vegetables and baby spinach through the couscous. Top with pistachios and serve immediately, or refrigerate, along with the chickpea mixture, until needed.