Harissa veg, goat’s cheese & couscous salad

Harissa veg, goat’s cheese & couscous salad

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(1 ratings)

Prep: 10 mins No cook

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat15g
  • saturates6g
  • carbs34g
  • sugars8g
  • fibre3g
  • protein10g
  • salt0.8g
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Ingredients

  • 100g couscous
    Couscous

    Couscous

    koos-koos

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

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 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
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 50g goat's cheese or feta
  • small handful rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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.

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