Roasted veg & couscous salad

Roasted veg & couscous salad

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(24 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal399
  • fat18g
  • saturates2g
  • carbs58g
  • sugars14g
  • fibre5g
  • protein11g
  • salt0.86g
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  • 1 red and 1 yellow pepper, halved and deseeded
  • ½ butternut squash
  • 2 courgette, thickly sliced



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 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


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300ml hot vegetable stock
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 20g pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments (21)

CJW's picture

Completely delicious. Added an aubergine because I like them, otherwise true to recipe. Shared with colleagues over a working lunch, and was much admired. Will enjoy again...

Jenninger's picture

This was delicious and very easy to make. I made a few changes purely out of necessity (it's what I had in the cupboard!):
Replaced butternut squash & courgettes with what I had - so I used carrots (2), asparagus (6-8 spears) and baby corn (6-8) instead (I roasted the baby corn and asparagus for the last 20 minutes only).
Replaced whole almonds with flaked almonds so added these for the last 5 minutes of cooking time only.
Replaced red onion with white - it was fine.
Replaced veg stock with chicken stock - because I prefer the taste!
Replaced zest/juice of lemon with bottled lemon juice.

Oh and I ate it warm as soon as the roasted veg was ready - because I was absolutely starving and couldn't wait for it to cool :) It was really tasty. I have a cold portion ready for my lunch tomorrow. This served three generous portions but could certainly serve more if eaten as a side rather than a standalone lunch dish.

I will definitely be making this one again, perfect for supper and then a packed lunch the following day.

terena's picture

Very tasty. I thought the amount of mint seemed like a lot, but it was just right. Personal preference - I would skin the squash, I didn't like the firm texture of it. I would advise halving this recipe if it's only for one person. I got 6 large portions from this recipe and I was sick of eating it after 4 days in a row!

vicki_mh's picture

I didn't have any butternut squash but it still tasted lovely. Went really well with grilled salmon and I loved the slight kick from the harissa paste. Great for lunches or dinner.

bargellin's picture

Loved this, and so filling as well. Plus as i'm the only one eating it i have plenty in the fridge for lunches. So nice and healthy! I would recommend this to anyone. i used pine nuts instead of almonds and they were great!

lizleicester's picture

Didn't wait for this to get cold but ate it warm with Ray (skate) and it was delicious. Used hot chilli sauce instead of harissa which was lovely and had toasted flaked almonds rather than whole blanched ones. All good!

mdej123's picture

This is a very nice cous cous salad dish, made 2 days ago and still enjoying it. The quantities are really big, maybe suitable for 8 people, especially as side dishes. Will make again. Followed the ingredients apart from added Tamarind paste, instead of harissa paste (all I had in the cupboard) and it turned out really well. Even husband commented on the nice flavours.

howler1978's picture

Forgot to put the courgettes in because they don't get mentioned in the description lol. Used flaked almonds and ended up burning them, but even without those items this is still pretty good. Although there was a better roast red pepper one on here that I made before

rovers83's picture

Gorgeous, easy and healthy. Have it for lunch most weeks. Lovely with aubergine in too. Would be a very good accompaniment to grilled chicken or lamb too.

gmcshane's picture

Healthy, piquant flavours, not too heavy, just fantastic! We added chopped aubergines to the roasted vegetables too. Looking forward to having the leftovers for lunch tomorrow. This is definitely a make-again.

kateclift's picture

This was OK but I think I prefer dishes like this with more Italian type flavours. The cumin was too dominant for my tastes.

fenifur's picture

@Aspiringamatuerchef - the recipe clearly states 'serves 4' - if you cant half/quarter quntities to suit then I have a feeling your career as a chef wont be taking off any time soon ;p
I found this recipe works better without the almonds taste wise, and also the addition of a red and green pepper (I've also swapped the squash for the peppers which was fine too) added to the flavour. Very nice made into a meat-eater dish with a chicken fried in oil, cumin seeds, a sprinkle of ras el hanout and finely chopped onion on top, and some Sumac (A lemony flavoured ground spicve thing) stirred through the couscous makes this dish v.yummy indeed. otherwise a good base to work from.

cakegirl20's picture

I didn't have any harissa paste (or lemon or nuts, but never mind), but a tablespoon of tomato puree and some cayenne pepper substituted nicely. I served this with a little feta cheese and it was delicious. The cumin seeds really give it a good kick.

I have half of the roasted veg left over and am thinking of roughly blending it into a chunky sauce to freeze and then serve with pasta at a later date. I will definitely definitely be cooking this again. So tasty!

aspiringamateurchef's picture

I cook on my own, the qauntities mean leftovers. Not good. Why does GFM assume we cater for the masses? Why can't recipes be versatile from 1 to a swearword army?

alisonainsworth's picture

We really enjoyed this - even my particular 12 year old son. I had less mint than stated so only used about 5g but really it needed more. I used a small lemon and it needed more so I'll follow the stated quantities next time. I mixed in some torn pieces of grilled chicken breast which had been marinaded in a Thai flavouring and it was really yummy!

sicarrstick's picture

I don't bother with the couscous and it's fantastic...

chaconia's picture

This was very tasty but I made some changes. Added small button mushrooms (chestnut variety) to the roast veg mix for added flavour; I used flaked almonds instead of whole ones; and I used the grated rind of the lemon but only half the juice as it would have been too strong a lemon flavour otherwise. Used six cloves of garlic as I like a strong garlic flavour. Another time I might add some cherry tomatoes to the mix or sundried tomato strips and aubergine chunks.

audreyw's picture

Did not enjoy this at all ><
Too lemony, too spicy... Just didn't work.
Really disappointed :(

cakeanyone's picture

I quite liked this recipe and would probably have given it a higher score; however my husband and son, who both eat everything and anything, actually refused to eat it. They both said (individually) that the flavours just didn't work and that it tasted 'strange'!

lenawylie's picture

really tasty and so easy to make, is yummy as leftovers hot or cold. so nice we will be having again.


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