Harissa veg, goat’s cheese & couscous salad

Harissa veg, goat’s cheese & couscous salad

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Cooking time

Prep: 10 mins No cook

Skill level

Easy

Servings

Serves 2

Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
321
protein
10g
carbs
34g
fat
15g
saturates
6g
fibre
3g
sugar
8g
salt
0.8g

Ingredients

  • 100g couscous
  • juice ½ lemon
  • 200g leftover roasted vegetables - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad)
  • 1 tbsp harissa
  • 50g goat's cheese or feta
  • small handful rocket leaves

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Method

  1. Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
  2. Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.

Recipe from Good Food magazine, February 2013

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