Roasted veg & couscous salad recipe | Good Food
Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet, from BBC Good Food magazine.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Measuring spoon
- Measuring cup
- Kitchen scale
- Microplane
- Citrus press
- Spoon
Ingredients
- 1 red and 1 yellow pepper halved and deseeded
- ½ butternut squash
- 2 courgettes thickly sliced
- 4 garlic cloves leave skin on
- 3 tbsp extra-virgin olive oil
- 1 red onion thickly sliced
- 1 tsp cumin seeds
- 1 tbsp harissa paste
- 50g whole blanched almonds
- 250g couscous
- 300ml hot vegetable stock
- zest and juice 1 lemon
- 20g pack mint roughly chopped
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