Roasted Veg & Couscous Salad
This vibrant and flavorful roasted vegetable and couscous salad is a delightful blend of colorful peppers, butternut squash, courgettes, and red onion, all roasted to perfection with aromatic garlic, cumin seeds, and zesty harissa. The addition of whole blanched almonds brings a delightful crunch to the dish. Served on a bed of fluffy couscous infused with lemon zest and juice, and fresh mint, this dish is a celebration of delicious and wholesome ingredients coming together in perfect harmony.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 399 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.86 milligram of sodium
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