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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Prepare carrots, courgette and chilli and toss with oil and dried coriander in an ovenproof dish.
Roast in oven for 20 minutes. Add asparagus spears and tomatoes to dish and toss to cover in oil. Roast for 20 further minutes.
Boil chicken stock and add couscous. Leave couscous for a few minutes off the heat to cook, then fluff with a fork. (optionally add a knob of butter)
Mix dressing ingredients together and let stand.
Let roasted vegetables cool a little. Remove chili from vegetable mix and chop finely before returning to dish.
Add cucumber and cranberries to cooling vegetables. Pour dressing over vegetables and toss.
Add couscous to vegetable mix and serve warm or chilled.
Can use half polenta and half couscous, but cook the polenta before adding the couscous as it takes longer to cook. Feel free to use seasonal veg to change this salad as the seasons progress or any dried fruit you enjoy.