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Harissa veg, goat’s cheese & couscous salad

Harissa veg, goat’s cheese & couscous salad

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  • Preparation and cooking time
    • Prep:
    • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal321
fat15g
saturates6g
carbs34g
sugars8g
fibre3g
protein10g
low insalt0.8g
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Ingredients

  • 100g couscous
  • juice ½ lemon
  • 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
  • 50g goat's cheese or feta
  • small handful rocket leaves

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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