- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- juice ½ lemon
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
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 is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.