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.
Vegan
Nut-free
Ultimate version
Toasted giant couscous with preserved lemon, roasted squash and a herb dressing.
Per serving£4.30
Total cost£8.60
Time52 min
Ingredients for 2
- 160 g giant couscous
- 300 g butternut squash , diced
- 1 red pepper , chopped
- 1 preserved lemon , finely chopped
- 40 g pomegranate seeds
- sea salt , to taste
- Dressing
- 3 tbsp extra virgin olive oil
- 1 handful flat-leaf parsley , chopped
- 1 handful fresh coriander , chopped
- ½ tsp ground cumin , toasted
Method
- Heat the oven to 210C. Roast the squash and pepper with 1 tbsp of the oil for 30 minutes until caramelised.
- Toast the giant couscous in a dry pan until nutty, then simmer in salted water for 8-10 minutes and drain.
- Whisk the remaining oil with the preserved lemon, herbs and toasted cumin to make the dressing.
- Toss the warm couscous with the dressing.
- Fold through the roasted vegetables.
- Scatter with pomegranate seeds, check the seasoning and serve.
Equipment
- roasting tray
- saucepan
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.
