Lady Disdain posted:

Couscous salad was a success !


I tossed cauliflower, pumpkin, sweet potato, red onion, zucchini and beetroot in oil, salt, pepper, and ground coriander, cumin and fennel seed. Roasted at 200C until done.
Fried garlic in the oil from a jar of sundried tomatoes, then toasted the couscous in it, then cooked according to package directions, using veggie stock.
Combined it all with some cucumber, dried apricots, walnuts, vegan fetta, and an orange juice, red wine vinegar and olive oil dressing.
It was meant to have fresh mint but I forgot it, and capsicum but there wasn't enough room in the container.
I also should've used more dressing, and let it sit in the dressing longer than I did; I gave it about 6 hours, but it could've done with a good 12.

All in all, a solid 9/10.