Light Bites
Mediterranean
MediterraneanRoasted Veg Couscous
Fluffy couscous tumbled with roasted vegetables, shown three ways. Basic is a quick storecupboard bowl, Better adds harissa and feta, and Ultimate brings giant couscous, preserved lemon and a herb-laden dressing.
Vegetarian
Nut-free
Better version
Fresh peppers and courgette roasted with harissa, finished with feta and mint.
Per serving£2.45
Total cost£4.90
Time43 min
Ingredients for 2
- 150 g couscous
- 200 ml vegetable stock , hot
- 1 red pepper , chopped
- 1 courgette , chopped
- 1 red onion , wedges
- 1 tbsp rose harissa
- 2 tbsp olive oil
- 80 g feta , crumbled
- 1 handful fresh mint , chopped
- salt and pepper , to taste
Method
- Heat the oven to 200C. Toss the pepper, courgette and onion with the harissa and oil.
- Roast for 25-28 minutes until softened and charred at the edges.
- Soak the couscous in the hot stock, covered, for 5 minutes then fluff with a fork.
- Fold the roasted veg and their tray juices through the couscous.
- Scatter over the feta and mint, season and serve warm or at room temperature.
Equipment
- roasting tray
The three ways, side by side
Budget
Roasted frozen veg mix stirred through stock-soaked couscous.
Better
Fresh peppers and courgette roasted with harissa, finished with feta and mint.
Ultimate
Toasted giant couscous with preserved lemon, roasted squash and a herb dressing.
