Name: Roasted veg & couscous salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Moroccan
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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Roasted veg & couscous salad

Roasted veg & couscous salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.51 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal399
fat18g
saturates2g
carbs58g
sugars14g
fibre5g
protein11g
salt0.86g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Cut peppers, squash and courgette 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.
step 2

Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
step 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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.5 out of 5.51 ratings

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