Roast Vegetable and Couscous Salad
Ingredients
- 1 red onion, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 sweet potato, peeled and diced
- 2–3 tbsp olive oil
- 200g barley couscous
- 25g butter
- Juice and zest of 1⁄2 lemon
- Plenty of chopped herbs, such as coriander, parsley or mint a few basil leaves, to serve
- Salt and black pepper
How to Make It
Preheat the oven to 200°C/180°CFan/Gas6. Line a roasting tray with foil.
Spread the vegetables over the tray and drizzle them with olive oil. Season the vegetables with salt and pepper, then roast them in the oven for about 30 minutes. They should be soft and starting to brown around the edges. Remove the veg from the oven and leave them to cool slightly.
Put the couscous in a bowl, pour over 400ml boiling water and add the butter, lemon juice and zest. Season with salt and pepper, then cover and leave the couscous to stand for at least 5 minutes. It should absorb all the liquid. Fluff it up with a fork, add the herbs and pile the roasted veg on top.
Sprinkle with some torn basil before serving. This salad is also nice served on a bed of salad leaves.
Author: Davina McCall
Title: 5 Weeks to Sugar Free by Davina McCall
Copyright Orion Publishing Group 2015
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