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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 meal 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
1 red bell peppers
,
1 yellow bell pepper
and
1 courgette
into bite-sized pieces.
Place the vegetables on a baking tray along with
4 garlic cloves
(leave them unpeeled) and drizzle with 2 tbsp of
3 tbsp olive oil
.
Roast at 200 °C/ 180 °C fan for 20 minutes.
Add
1 red onion
, quartered,
1 tsp whole cumin seeds
and
1 tbsp harissa paste
and roast for a further 10-20 minutes.
Cool, reserving the garlic for the dressing.
Meanwhile, pour
1/2 pint vegetable stock
over
250 grams couscous
. Cover and leave for five minutes.
Prepare the dressing by combining the remaining olive oil along with the juice and zest of
1 lemon
and the roasted garlic.
Finely chop
1 handful fresh parsley
and mix together with the couscous, roasted vegetables,
100 grams feta cheese
and dressing.
Season well with
Shetland sea salt
and
freshly ground black pepper
. Serve at room temperature.
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