The BBC Good Food logo
Roasted veg & couscous salad

Roasted veg & couscous salad

By
A star rating of 4.5 out of 5.36 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal399
fat18g
saturates2g
carbs58g
sugars14g
fibre5g
protein11g
low insalt0.86g
Advertisement

Ingredients

  • 1 red and 1 yellow pepper , halved and deseeded
  • ½ butternut squash
  • 2 courgettes , thickly sliced
  • 4 garlic cloves , leave skin on
  • 3 tbsp extra-virgin olive oil
  • 1 red onion , thickly sliced
  • 1 tsp cumin seeds
  • 1 tbsp harissa paste
  • 50g whole blanched almonds
  • 250g couscous
  • 300ml hot vegetable stock
  • zest and juice 1 lemon
  • 20g pack mint , roughly chopped

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.

Goes well with

Recipe from Good Food magazine, July 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.36 ratings
Advertisement
Advertisement
Advertisement

Sponsored content