Ingredients: 1 medium sweet potato, peeled & diced 2 beetroots, peeled & diced 1 zucchini, diced 1 red capsicum, diced 1 red onion, cut into chunks 1 large carrot, cut into chunks 1/2 cup couscous 2 cups baby spinach leaves 3 tbsp olive oil 1 tbsp Balsamic vinegar 50g feta
Method: 1. Preheat oven to 180 degrees. 2. In a large bowl, toss all of the cut vegetables with 1 tbsp olive oil. Season with salt and pepper. 3. Lay the vegetables flat in a roasting tray and bake for 20 minutes, or until vegetables are cooked. 4. Cook couscous according to the packet instructions. 5. Combine the vegetables, couscous and spinach in a large bowl and drizzle with remaining oil and balsamic vinegar. Toss gently and crumble feta over the top. Serve!