- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 399
- Carbohydrate Content: 58g
- Fat Content: 18g
- Fiber Content: 5g
- Protein Content: 11g
- Saturated Fat Content: 2g
- Sodium Content: 0.86g
- Sugar Content: 14g
Roasted veg & couscous salad Recipe
Roasted veg & couscous salad is a Low-calorie lunch recipe for 4 people, takes only 40 mins; recipe has yellow pepper, butternut squash and courgette.
Ingredients
- 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
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.
