Project Description

Roasted Vegetable

Full Recipe in Details

Enjoy this filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a delicious dinner or BBQ buffet. Try adding falafel or for the non-vegetarians add some grilled Moroccan spiced chicken or pork to make it even more filling. Serves 4.

  • 2 red peppers, halved and deseeded

  • 1 kg pumpkin

  • 2 zucchinis, thickly sliced

  • 4 garlic cloves, leave skin on

  • 3 tbsp. extra-virgin olive oil

  • 1 onion, thickly sliced or 1/2 bunch Spring onion

  • 1 tsp cumin seeds

  • 1 tbsp. harissa paste

  • 50 g whole blanched almonds (optional)

  • 250 g couscous

  • zest and juice 1 lemon

  • Fresh mint, roughly chopped

  • Heat oven to 200°C or use the BBQ grill plate. Cut peppers and pumpkin into bite-size pieces. Tip all the veg into a baking tray, add garlic, 2 tbsp. oil and seasoning, then mix and roast/BBQ grill for 20 mins.

  • Add onion, cumin, harissa and almonds. Roast/grill for another 20 mins, then cool. Prepare the couscous as per packet instructions. In a bowl, mix zest, juice and remaining oil.

  • Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous. Thank you to


Have a super week ahead and enjoy eating well and staying healthy!

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