Winter Maple Pearl Couscous Salad

Healthy never tasted so good with this Winter Maple Pearl Couscous Salad.

Your meal prep game just got a WHOLE lot tastier. 

You can also use 1 cup of pearl couscous instead of 2 if you want it more vegetable heavy and that totally works as well. Any leftover vinaigrette I like to keep in the fridge and pour over the leftovers before serving to brighten it up.

Ingredients:

1 head cauliflower
1 sweet potato
3 large carrots
1 head broccoli
1 head garlic
1 lemon
Chopped dill, chives
Feta
2 cups pearl couscous
Olive oil (to drizzle)
1/2 cup maple syrup (half to drizzle over veggies, half in vinaigrette)

1/4 cup red wine vinegar (or any other vinegar you like)
1 tbsp whole grain mustard
salt, pepper
1/4 cup olive oil

Preparation:

1. Preheat the oven to 425 degrees

2. Prep your vegetables by chopping into roughly the same size so they cook evenly. Lay them on a baking sheet and drizzle with olive oil, maple syrup, salt and pepper - mix to coat well. 

3. Slice a lemon and garlic bulb in half, place on baking sheet, hit with a touch of olive oil and roast in the oven for about 30 minutes (or until golden), flipping halfway.

4. Meanwhile, prepare couscous in either boiling water or broth. Once al dente rinse with cold water and add a splash of olive oil so it doesn’t stick together while we continue cooking the rest of the dish.

5. Once the veggies are golden, take the roasted lemon and squeeze out the juice to start our vinaigrette. Add vinegar, maple syrup, whole grain mustard, salt, pepper and olive oil and mix. 

6. Assemble: pearl couscous, squeeze out roasted garlic, add maple roasted veggies, add fresh herbs (dill/chives), feta, vinaigrette and mix. 

7. Eat as is or top with protein of your choice!