Recipe: Roasted Vegetable Couscous Salad
Peppers, courgettes and onions roasted with cumin and harissa are combined with couscous, feta and a lemon-garlic dressing for an easy vegetable salad accompaniment.
Prep Time15 mins
Cook Time40 mins
Servings: 6 people
Cut the red pepper, yellow pepper and courgette into bite-sized pieces.
Place the vegetables on a baking tray along with the garlic (leave it unpeeled) and drizzle with 2 tbsp of the olive oil.
Roast at 200 °C/ 180 °C fan for 20 minutes.
Add the quartered red onion, cumin seeds and harissa paste and roast for a further 10-20 minutes.
Cool, reserving the garlic for the salad dressing.
Meanwhile, pour the hot vegetable stock over the dry couscous. Cover and leave for five minutes.
Prepare the salad dressing by combining the remaining olive oil along with the juice and zest of one lemon and the roasted garlic.
Finely chop plenty of flat-leaf parsley and mix together with the couscous, roasted vegetables, feta cheese and salad dressing.
Serve at room temperature.
Calories: 301kcal | Carbohydrates: 42g | Protein: 9g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 388mg | Potassium: 324mg | Fiber: 4g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 80mg | Calcium: 115mg | Iron: 1mg