Roasted Butternut, Couscous & Red Pesto Salad

Roasted Butternut, Couscous & Red Pesto Salad (Woolworths-Style)

This Roasted Butternut, Couscous & Red Pesto Salad is inspired by the colourful deli-style salads you often see at Woolworths.


Sweet roasted butternut is combined with fluffy couscous and finely diced vegetables, then tossed in a bold red pesto dressing made from roasted peppers and sun-dried tomatoes. Fresh parsley brings brightness while optional seeds or feta add extra texture and richness.


It’s a hearty grain salad that works beautifully for meal prep, picnics, or easy weekday lunches.

Roasted Butternut, Couscous & Red Pesto Salad

A vibrant couscous and roasted butternut salad tossed in a rich red pesto dressing with fresh herbs.

Author
Healthythandi
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Category

Grain Salad

Cuisine
Mediterranean-Inspired / Deli-Style

Ingredients

  • 500 g butternut, cubed
  • 1 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 cup couscous
  • ¾ cup boiling vegetable stock or water
  • â…“ cup cooked barley (optional)
  • 1 small carrot, finely diced
  • 1 small celery stalk, finely diced
  • 2 tbsp onion, finely diced
  • 1 bay leaf
  • Pinch sage
  • 3 tbsp roasted red peppers
  • 2 tbsp sun-dried tomatoes
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 small garlic clove
  • ½ tsp paprika
  • Pinch salt
  • 2 tbsp parsley, chopped
  • Optional extras
  • Toasted pumpkin seeds
  • Crumbled feta

Directions

  1. Preheat the oven to 200°C.
  2. Place the cubed butternut on a baking tray and drizzle with olive oil.
  3. Season with cumin, coriander, black pepper, and salt.
  4. Toss until evenly coated and roast for about 25–30 minutes until soft and caramelised.
  5. Place the couscous in a bowl together with the diced carrot, celery, onion, sage, and bay leaf.
  6. Pour over the boiling vegetable stock or water.
  7. Cover and allow it to sit for about 5 minutes until the couscous absorbs the liquid.
  8. Fluff with a fork and remove the bay leaf.
  9. Stir in the cooked barley if using.
  10. Blend or finely chop the roasted red peppers, sun-dried tomatoes, tomato paste, olive oil, red wine vinegar, garlic, paprika, and salt until thick but spoonable.
  11. Combine the couscous mixture, roasted butternut, and red pesto dressing in a large bowl.
  12. Toss gently until evenly coated.
  13. Finish with chopped parsley.
  14. Serve immediately or store for meal prep.
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