Couscous, chick pea and roasted veg salad
3
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Perfect for a tasty light lunch, especially as you can easily transport it to the office or on a picnic.
Ingredients
Peppers, all types
2 medium, cut into chunks
Onion
2 medium, red, sliced into wedges
Courgette
2 medium, sliced
Salt
1 pinch
Black pepper
⅛ teaspoon(s)
Calorie controlled cooking spray
5 spray(s)
Cherry Tomatoes
16 individual
Couscous, dry
100 g
Vegetable stock cube
1 cube(s)
Chickpeas, cooked
1 can(s), large, drained, rinsed and drained
Lemon
1 medium, finely grated rind
Mint, Fresh
15 g
Instructions
1
Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
2
Put the peppers, onions and courgettes into a roasting tin. Season and spray with low fat cooking spray. Roast for 20 minutes, then turn the vegetables over and add the tomatoes. Roast for 10 more minutes.
3
Meanwhile, put the couscous and break the stock cube into a heatproof bowl. Pour over enough boiling water to just cover, then leave to soak for 10 minutes. Fluff up with a fork and add the chick peas and lemon rind.
4
Stir the roasted vegetables into the couscous mixture. Leave until cool, then serve, scattered with mint leaves.Use 2 tsp vegetable stock powder, if you prefer.
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