Roasted Veg & Couscous Salad

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  399

• Protein

  11g

• Carbs

  58g

• Fat

  18g

• Saturates

  2g

• Fibre

  5g

• Sugar

  14g

• Salt

  0.86g

Ingredients

• 1 red and 1 yellow pepper, halved and deseeded
• ½ butternut squash
• 2 courgettes, thickly sliced
• 4 garlic cloves, leave skin on
• 3 tbsp extra-virgin olive oil
• 1 red onion, thickly sliced
• 1 tsp cumin seeds
• 1 tbsp harissa paste
• 50g whole blanched almonds
• 250g couscous
• 300ml hot vegetable stock
• zest and juice 1 lemon
• 20g pack mint, roughly chopped

Directions

1. Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
2. Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
3. In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

Categories: Courses, Family & Kids, Grains & Pulses, Healthy, More Recipes