Search
Spin the wheel

Roasted veg & couscous salad

  • 1 red and 1 yellow pepper, halved and deseeded
  • ½ butternut squash
  • 2 courgettes, thickly sliced Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
  • 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 Almond arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
  • 250g couscous Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
  • 300ml hot vegetable stock
  • zest and juice 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 20g pack mint, roughly chopped Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
  • 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.