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 bbcgoodfood.com.