Roasted veg & couscous salad

Roasted veg & couscous salad

  • Rating: 5 out of 5.33 ratings
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  • 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
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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.

Goes well with

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    Rating: 5 out of 5.33 ratings
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