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
Red pepper
1 medium
Red onion
1 small
Courgette
1 medium
Calorie controlled cooking spray
4 spray(s)
Garlic granules
½ teaspoon(s)
Wholewheat Couscous, dry
300 g
Vegetable stock cube
1 cube(s)
Lemon Juice, Fresh
20 ml
Coriander, fresh
2 tablespoon(s)
Parsley, fresh
2 tablespoon(s)
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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