Roasted veg & couscous salad

Roasted veg & couscous salad

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(33 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal399
  • fat18g
  • saturates2g
  • carbs58g
  • sugars14g
  • fibre5g
  • protein11g
  • salt0.86g


  • 1 red and 1 yellow pepper, halved and deseeded
  • ½ butternut squash
  • 2 courgettes, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 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


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300ml hot vegetable stock
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 20g pack mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

  2. Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

  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.

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Comments, questions and tips

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19th Jun, 2020
Delicious - served it with a roast chicken. Ran out of almonds so just left them out (but wouldn't do so on purpose).
20th Apr, 2016
Completely delicious. Added an aubergine because I like them, otherwise true to recipe. Shared with colleagues over a working lunch, and was much admired. Will enjoy again...
28th Apr, 2015
This was delicious and very easy to make. I made a few changes purely out of necessity (it's what I had in the cupboard!): Replaced butternut squash & courgettes with what I had - so I used carrots (2), asparagus (6-8 spears) and baby corn (6-8) instead (I roasted the baby corn and asparagus for the last 20 minutes only). Replaced whole almonds with flaked almonds so added these for the last 5 minutes of cooking time only. Replaced red onion with white - it was fine. Replaced veg stock with chicken stock - because I prefer the taste! Replaced zest/juice of lemon with bottled lemon juice. Oh and I ate it warm as soon as the roasted veg was ready - because I was absolutely starving and couldn't wait for it to cool :) It was really tasty. I have a cold portion ready for my lunch tomorrow. This served three generous portions but could certainly serve more if eaten as a side rather than a standalone lunch dish. I will definitely be making this one again, perfect for supper and then a packed lunch the following day.
31st Jan, 2014
Very tasty. I thought the amount of mint seemed like a lot, but it was just right. Personal preference - I would skin the squash, I didn't like the firm texture of it. I would advise halving this recipe if it's only for one person. I got 6 large portions from this recipe and I was sick of eating it after 4 days in a row!
21st Apr, 2013
I didn't have any butternut squash but it still tasted lovely. Went really well with grilled salmon and I loved the slight kick from the harissa paste. Great for lunches or dinner.
6th Feb, 2013
Loved this, and so filling as well. Plus as i'm the only one eating it i have plenty in the fridge for lunches. So nice and healthy! I would recommend this to anyone. i used pine nuts instead of almonds and they were great!
6th Sep, 2012
Didn't wait for this to get cold but ate it warm with Ray (skate) and it was delicious. Used hot chilli sauce instead of harissa which was lovely and had toasted flaked almonds rather than whole blanched ones. All good!
17th Jul, 2012
This is a very nice cous cous salad dish, made 2 days ago and still enjoying it. The quantities are really big, maybe suitable for 8 people, especially as side dishes. Will make again. Followed the ingredients apart from added Tamarind paste, instead of harissa paste (all I had in the cupboard) and it turned out really well. Even husband commented on the nice flavours.
23rd Jun, 2012
Forgot to put the courgettes in because they don't get mentioned in the description lol. Used flaked almonds and ended up burning them, but even without those items this is still pretty good. Although there was a better roast red pepper one on here that I made before
28th Mar, 2012
Gorgeous, easy and healthy. Have it for lunch most weeks. Lovely with aubergine in too. Would be a very good accompaniment to grilled chicken or lamb too.


5th Jan, 2019
How do I prevent the roasted veg from going soggy in my lunchbox?
goodfoodteam's picture
6th Jan, 2019
Thanks for your question. We'd suggest ensuring you don't use too much oil when roasting and allow to cool fully before putting in the lunchbox. Hope that helps!
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