Roasted veg couscous
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This warm autumnal salad works for dinner but is also really easy to stick in a lunchbox for work
Ingredients
Yellow pepper
1 medium, deseeded and cut into chunks
Red pepper
1 medium, deseeded and cut into chunks
Red onion
1 small, thickly sliced into rounds
Courgette
1 medium, thickly sliced
Calorie controlled cooking spray
4 spray(s)
Garlic granules
½ teaspoon(s)
Wholewheat Couscous, dry
300 g
Vegetable stock cube
1 cube(s), made up with 450ml hot water
Lemon Juice, Fresh
20 ml
Coriander, fresh
2 tablespoon(s), rougly chopped
Parsley, fresh
2 tablespoon(s), roughly chopped
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the peppers, red onion and courgette in a roasting tin. Mist with the cooking spray, then season with the garlic granules, salt and freshly ground black pepper.
2
Roast the vegetables for 30 minutes, turning halfway, until tender and golden.
3
Meanwhile, put the couscous in a large, heatproof bowl. Pour over the hot stock, cover and leave for 10 minutes. When the couscous has absorbed the stock and is tender, stir through the lemon juice and fluff up the grains with a fork.
4
Add the roasted veg and herbs to the couscous. Season and stir gently to combine.
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