Roasted veg & couscous salad

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• MizzyH

  01 July 2010

  MizzyH rated and commented on this recipe

  

  I've done something similar for years!! If I ever have any leftover ratatouille, I put it with couscous (or brown rice) for lunch the next day. Filling, healthy and totally delicious! I'm surprised this has had no previous atings as it's really great combination of flavours and texture.

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• kfrej

  07 July 2010

  kfrej rated this recipe

  

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• fluffycake

  12 September 2010

  fluffycake rated and commented on this recipe

  

  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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• cakeanyone?

  15 October 2010

  cakeanyone? rated and commented on this recipe

  

  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'!

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• AudreyW

  06 February 2011

  AudreyW commented on this recipe

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

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• Chaconia

  09 February 2011

  Chaconia commented on this recipe

  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.

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• sicarrstick

  16 February 2011

  sicarrstick rated and commented on this recipe

  

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

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• AMA

  02 May 2011

  AMA rated and commented on this recipe

  

  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!

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• aspiringamateurchef

  19 May 2011

  aspiringamateurchef commented on this recipe

  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?

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• LennyBernstein

  28 July 2011

  LennyBernstein rated this recipe

  

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• cakegirl20

  05 August 2011

  cakegirl20 rated and commented on this recipe

  

  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!

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• Fenifur

  01 December 2011

  Fenifur rated and commented on this recipe

  

  @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.

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• Kate the Vulture

  14 December 2011

  Kate the Vulture rated and commented on this recipe

  

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

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• Lucille

  17 January 2012

  Lucille commented on this recipe

  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.

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• Rovers83

  28 March 2012

  Rovers83 rated and commented on this recipe

  

  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.

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• The_Prowler

  23 June 2012

  The_Prowler rated and commented on this recipe

  

  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

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• Ilovefood123

  17 July 2012

  Ilovefood123 rated and commented on this recipe

  

  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.

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• lizleicester

  06 September 2012

  lizleicester rated and commented on this recipe

  

  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!

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• Nic

  06 February 2013

  Nic rated and commented on this recipe

  

  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!

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• Claire

  25 February 2013

  Claire rated this recipe

  

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http://www.bbcgoodfood.com/recipes/590629/

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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

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Vegetarian, Super healthy

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

Per serving

399 kcalories, protein 11g, carbohydrate 58g, fat 18 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.86 g

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