Roasted vegetable & giant couscous salad
8
Points®
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.
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