Roasted Vegetable and Couscous Salad

Looking for some inspiration to liven up your salads?

This unique Roasted Vegetable and Couscous Salad combines a medley of marvellous vegetables with some delicious couscous to make a satisfying summer salad.

It's perfect as a veggie friendly lunch option or you can double the ingredients and serve it as a buffet option instead.

Scroll down to discover how we make this fragrant Roasted Vegetable and Couscous Salad.

Info

Prep Time: 10 Mins

Cooking Time: 40 Mins

Serves: 4

Ingredients

• 1 Red Pepper
• 1 Yellow Pepper
• ½ Butternut Squash
• 2 Courgettes
• 4 Garlic Colves
• 3 tbsp Extra Virgin Olive Oil
• 1 Red Onion
• 1 tbsp Cumin Seeds
• 1tbsp Harissa Paste
• 50g Whole Blanched Almonds
• 250g Couscous
• 300ml Hot Vegetable Stock
• 1 Lemon (Zest & Juice)
• Mint

Instructions

1. Heat the oven to 200C / 180C Fan / Gas Mark 6.
   
2. Cut the peppers, squash and courgette into bite sized pieces (leaving the skin on the squash).
   
3. Place your veg on a baking tray, add garlic, 2 tbsp of oil, and seasoning. Then mix and roast in the oven for 20mins.
   
4. Take the tray out of the oven. Add the red onion, cumin, harissa and almonds.
   
5. Roast in the oven for another 20 mins before removing the tray and leaving to cool.
   
6. Pour your couscous into a large bowl, add your vegetable stock and then cover and set aside for 10 mins. Remove the cover and fluff the couscous with a fork.
   
7. In a separate bowl, mix lemon zest, juice and the remaining oil. Squeeze the garlic pulp from the skins into the bowl. Mash well and fold in the mint.
   
8. Pour this over the vegetables, then toss with the couscous before serving.