Harissa Veg, Goat’s Cheese & Couscous Salad
This recipe combines fluffy couscous with a medley of colorful roasted vegetables, tangy lemon juice, spicy harissa, creamy goat's cheese, and peppery rocket leaves. The result is a satisfying and flavorful salad that is perfect for a quick and delicious meal.
— Constant Cookbook
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
Instructions
- 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.
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 321 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.8 milligram of sodium
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