Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Couscous, chick pea and roasted veg salad by WW

Couscous, chick pea and roasted veg salad

5
3
3
SmartPoints® value per serving
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(s)

2 medium, red, sliced into wedges

Courgette

2 medium, sliced

Salt

1 pinch

Black pepper

⅛ teaspoons

Calorie controlled cooking spray

5 spray(s)

Cherry Tomatoes

16 individual

Couscous, dry

100 g

Vegetable stock cube(s)

1 cube(s)

Chickpeas, cooked

1 can(s), large, drained, rinsed and drained

Lemon(s)

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.

You might like

You might like