Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.78
from
35
votes
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 Time
15
minutes
mins
Cook Time
40
minutes
mins
Course:
Salad
Cuisine:
Middle Eastern
Servings:
6
people
Calories:
301
kcal
Author:
Elizabeth
Cost:
£2.50
Ingredients
1
red bell peppers
1
yellow bell pepper
1
courgette
4
garlic cloves
unpeeled
1
red onion
3
tbsp
olive oil
1
tsp
whole cumin seeds
1
tbsp
harissa paste
250
grams
couscous
1/2
pint
vegetable stock
1
lemon
zest & juice
1
handful
fresh parsley
chopped
100
grams
feta cheese
Shetland sea salt
to taste
freshly ground black pepper
to taste
Instructions
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.
Video
Nutrition
Calories:
301
kcal
|
Carbohydrates:
42
g
|
Protein:
9
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
388
mg
|
Potassium:
324
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
953
IU
|
Vitamin C:
80
mg
|
Calcium:
115
mg
|
Iron:
1
mg