Harissa veg, goat’s cheese & couscous salad

Name: Harissa veg, goat’s cheese & couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 100 grams couscous; 1 juice lemon; 200 grams 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; 50 grams goats cheese or feta; 1 small handful rocket leaves

Harissa veg, goat’s cheese & couscous salad is a lacto ovo vegetarian main course. This recipe serves 2. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 6g of fat, and a total of 311 calories. From preparation to the plate, this recipe takes roughly 10 minutes. A mixture of couscous, juice of lemon, goat's cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 182 people found this recipe to be tasty and satisfying.

Instructions

Put the couscous in a bowl, season and add the lemon juice.

Ingredients you will need

Lemon Juice

Couscous

Equipment you will use

Bowl

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.

Ingredients you will need

Water

Tea

Equipment you will use

Kitchen Towels

Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin.

Ingredients you will need

Couscous

Harissa

Cooking Oil

Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.

Ingredients you will need

Couscous

Cheese

Arugula

Equipment

Bowl

Kitchen Towels

Ingredients

Servings:

100grams

couscous 1

juice lemon 200grams

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)1Tbsp

harissa 50grams

goat's cheese or feta 1small handful

rocket leaves

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.