Roasted veg & couscous salad
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian, Super healthy
- 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.
- Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
- 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.
Per serving
399 kcalories, protein 11g, carbohydrate 58g, fat 18 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.86 g
Recipe from Good Food magazine, July 2010.
http://origin-www.bbcgoodfood.com/recipes/590629/
Your binder
Sorry! When the site gets very busy the binder sometimes has a wobble. We know it is frustrating and are working to restore it as quickly as possible. The problem should only be intermittent so try again in a few minutes and it should be back. Thanks for being patient.
The Good Food team
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
Buy ingredients
Search Good Food
Simple-to-whip-up apple cake that can be cut into bars or squares for a tea time treat
127
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian, Super healthy
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
Per serving
399 kcalories, protein 11g, carbohydrate 58g, fat 18 g, saturated fat 2g, fibre 5g, sugar 14g, salt 0.86 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
