Name: Harissa veg, goat’s cheese & couscous salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Moroccan
Ingredients: 100g couscous; juice ½ lemon; 200g leftover roasted vegetables - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad); 1 tbsp harissa; 50g goat's cheese or feta; small handful rocket leaves

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Harissa veg, goat’s cheese & couscous salad

Harissa veg, goat’s cheese & couscous salad

Cassie Best

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Serves 2

Easy

Prep: 10 mins

No cook

A star rating of 4.7 out of 5.6 ratingsRate

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Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well

Vegetarian

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Alternatives

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Showing items 1 to 3 of 3

Aubergine & pepper salad

A star rating of 4 out of 5.4 ratings

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A star rating of 4.5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

100g couscous
juice ½ lemon
200g leftover roasted vegetables

- aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad)
1 tbsp harissa
50g goat's cheese

or feta
small handful rocket

leaves

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Nutrition: per serving

kcal321

low
fat15g
saturates6g
carbs34g
sugars8g
fibre3g
protein10g
salt0.8g

low

Method

step 1

Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
step 2

Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.

Recipe from Good Food magazine, February 2013

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A star rating of 4.7 out of 5.6 ratings

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