Harissa veg, goat’s cheese & couscous salad
Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
NO COOK
Vegetarian
- 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.
- 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.
PER SERVING
321 kcalories, protein 10g, carbohydrate 34g, fat 15 g, saturated fat 6g, fibre 3g, sugar 8g, salt 0.8 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2865684/
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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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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
NO COOK
Vegetarian
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
PER SERVING
321 kcalories, protein 10g, carbohydrate 34g, fat 15 g, saturated fat 6g, fibre 3g, sugar 8g, salt 0.8 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
