Couscous, chick pea and roasted veg salad
Peppers, All Types
2 medium, cut into chunks
2 medium, red, sliced into wedges
2 medium, sliced
Calorie controlled cooking spray
Vegetable stock cube(s)
1 can(s), large, drained, rinsed and drained
1 medium, finely grated rind
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
- 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.
- 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.
- 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.