Roasted veg & couscous salad

Name: Roasted veg & couscous salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 red and 1 yellow pepper, halved and deseeded; 1 butternut squash; 2 courgettes, thickly sliced; 4 garlic cloves, leave skin on; 3 Tbsps extra-virgin olive oil; 1 red onion, thickly sliced; 1 teaspoon cumin seeds; 1 Tbsp harissa paste; 50 grams whole blanched almonds; 250 grams couscous; 300 milliliters hot vegetable stock; 1 zest and juice lemon; 20 grams pack mint, roughly chopped

If you have about 50 minutes to spend in the kitchen, Roasted veg & couscous salad might be a spectacular dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 498 calories, 14g of protein, and 18g of fat. For $2.41 per serving, you get a main course that serves 4. A mixture of bell pepper, garlic cloves, blanched almonds, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins.

Ingredients you will need

Seasoning

Peppers

Garlic

Squash

Cooking Oil

Equipment you will use

Baking Pan

Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.

Ingredients you will need

Almonds

Harissa

Cumin

Onion

Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

Ingredients you will need

Couscous

Stock

Equipment you will use

Bowl

In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint.

Ingredients you will need

Garlic

Juice

Mint

Cooking Oil

Equipment you will use

Bowl

Pour over the veg, then toss with the couscous.

Ingredients you will need

Couscous

Equipment

Oven

Baking Pan

Bowl

Ingredients

Servings:

red and 1 yellow pepper, halved and deseeded 1

butternut squash 2

courgettes, thickly sliced 4

garlic cloves, leave skin on 3Tbsps

extra-virgin olive oil 1

red onion, thickly sliced 1teaspoon

cumin seeds 1Tbsp

harissa paste 50grams

whole blanched almonds 250grams

couscous 300milliliters

hot vegetable stock 1

zest and juice lemon 20grams

pack mint, roughly chopped

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. 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 GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.