Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet
Prep:10 mins
Serves 4
1 red and 1 yellow pepper, halved and deseeded½ butternut squash2 courgettes, thickly sliced 4 garlic cloves, leave skin on3 tbsp extra-virgin olive oil1 red onion, thickly sliced1 tsp cumin seeds1 tbsp harissa paste50g whole blanched almonds250g couscous300ml hot vegetable stockzest and juice 1 lemon20g pack mint, roughly chopped
STEP 1Heat oven to 200C/180C fan/gas 6. 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. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.STEP 2Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.STEP 3In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.
