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Ingredients

Method

  • STEP 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.

  • 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 5.40 ratings
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