Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Roasted vegetable & giant couscous salad by WW

Roasted vegetable & giant couscous salad

8
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
Enjoy this tasty salad, packed with veg and using giant couscous.

Ingredients

Onion

1 medium, cut into quarters

Yellow pepper

1 medium, de-seeded and chopped roughly

Courgette

1 medium, chopped roughly

Garlic

2 clove(s), crushed

Vinegar, All Types

1 tablespoon(s)

Honey

1 teaspoon(s), level

Olive Oil

1 teaspoon(s)

Rosemary, Fresh

2 sprig(s)

Wholewheat giant couscous, dry

125 g

Capers, in Brine

2 teaspoon(s)

Lemon Juice, Fresh

20 ml, (juice of half a lemon)

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the prepared vegetables on a nonstick baking tray and drizzle the vinegar, honey and oil over. Add the rosemary and some seasoning and roast for 15-20 minutes until the vegetables are soft and starting to caramelise.
  2. Place the couscous in a pan of boiling water and cook for 7-9 minutes until tender. Drain any remaining water and tip into a serving bowl.
  3. Stir the capers and lemon juice into the couscous, together with some seasoning, then add the roasted vegetables. Serve warm or cold with a green salad.

You might like

You might like