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Roasted veg & couscous salad

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

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 399
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 14
  • Protein 11
  • Fat 18
  • Fibre 5
  • Salt 0.86

Nutrition per serving

  • Calories 399
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 14
  • Protein 11
  • Fat 18
  • Fibre 5
  • Salt 0.86

Ingredients

  • 1 red and 1 yellow pepper, halved and deseeded
  • ½ butternut squash
  • 2 courgettes, thickly sliced
  • 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
  • 250g couscous
  • 300ml hot vegetable stock
  • zest and juice 1 lemon
  • 20g pack mint, roughly chopped

Method

  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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