Roasted Vegetables & Lemon Cous Cous Salad

Ingredients: 

• 12 Brussel sprouts, halved 
• 1 sweet potato, cut into half moons 
• 1 red onion, cut into wedges 
• ½ a cauliflower, cut into florets
• ½ a cup of feta, cubed 
• 1 tablespoon + extra of Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil 
• 1 cup of couscous 
• 1 lemon, juice & zest 
• ½ cup of parsley, finely chopped 
• 1 400g can of cannellini beans, rinsed and drained 

Method: 

1. Preheat an oven to 180℃. Add the brussel sprouts, sweet potato, red onion, cauliflower and feta to a baking pan lined with baking paper. Drizzle with the Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil and roast for 30 minutes or until the sweet potatoes have softened. 
2. Prepare the couscous as per the packet instructions. Once cooked, stir through the lemon juice, lemon zest, parsley and a drizzle of the Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil.  
3. Serve the couscous topped with the cannellini beans and roasted vegetables.