Roasted veg & couscous salad

30-60 minutes 4 servings 400 kcal or less buffet butternut squash courgette courgettes cous cous salad couscous couscous recipes easy recipes lunchbox recipes mains moroccan recipes packed lunch picnic recipes roasted vegetables summer vegetarian lunch vegetarian recipes yellow pepper yellow peppers

N/A

Source

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

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.