Harissa veg, goat’s cheese & couscous salad

1 of 5-a-day 10-30 minutes 2 servings 400 kcal or less fuller for longer grains leftovers low calorie lunch lunchbox lunchtime mains quick roasted vegetables under 10 minutes

N/A

Source

Ingredients

100g couscous

juice ½ lemon

200g leftover roasted vegetables - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad)

1 tbsp harissa

50g goat's cheese or feta

small handful rocket leaves

Method

Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.

Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.