Couscous
Couscous goes with just about everything - here's a roasted vegetables and couscous salad.
Recipe from bbcgoodfood ↗10 min
Prep
40 min
Cook
4
Serves
399 kcal
Calories
11g
Protein
58g
Carbs
18g
Fat
Ingredients
Other
red and 1 yellow pepper halved and deseeded1 pieces
½ butternut squash1 pieces
courgettes thickly sliced2 pieces
garlic cloves leave skin on4 pieces
extra-virgin olive oil3 tbsp
red onion thickly sliced1 pieces
cumin seeds1 tsp
harissa paste1 tbsp
50g whole blanched almonds1 pieces
250g couscous1 pieces
300ml hot vegetable stock1 pieces
zest and juice 1 lemon1 pieces
20g pack mint roughly chopped1 pieces
Method
01
Heat oven to 200C/180C fan/gas 6. Cut peppers, squash and courgette 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.
02
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
03
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.