Roasted veg & couscous salad

Low-calorie lunch recipe for 4 people, takes only 40 mins; recipe has yellow pepper, butternut squash, courgette, garlic clove, extra-virgin olive oil, red onion, cumin seed, harissa paste, almond, couscous, vegetable stock, lemon and mint.

Roasted veg & couscous salad

Roasted veg & couscous salad

Recipe by Chef Soomro Course: Low-calorie lunch


Prep time

10 mins


  • Garlic Clove: 4 garlic cloves, leave skin on
  • Extra Virgin Olive Oil: 3 tbsp extra-virgin olive oil
  • Red Onion: 1 red onion, thickly sliced
  • Vegetable Stock: 300ml hot vegetable stock
  • Couscous: 250g couscous
  • Courgette: 2 courgettes, thickly sliced
  • Mint: 20g pack mint, roughly chopped
  • Lemon: zest and juice 1 lemon
  • Butternut Squash: 1/2 butternut squash
  • Almond: 50g whole blanched almonds
  • Yellow Pepper: 1 red and 1 yellow pepper, halved and deseeded
  • Cumin Seed: 1 tsp cumin seeds
  • Harissa Paste: 1 tbsp harissa paste


  1. 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.
  2. Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
  3. 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.