Harissa veg, goat’s cheese & couscous salad
- Preparation and cooking time
- No cook
- Serves 2
Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well
- 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.