Roasted courgette and couscous salad
Total Steps
6
Ingredients
11
Tools Needed
1
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Mukta's diariesIngredients
- 1 item courgette, sliced
- 1 1/2 items mixed peppers (yellow and red), roughly chopped
- 100 grams cherry tomatoes, halved
- 2 items spring onions, chopped
- 200 grams plain dried couscous
- 300 milliliters hot vegetable stock
- 1 tablespoon dried mint
- 1 tablespoon extra virgin olive oil (plus extra for drizzling)
- 2 tablespoons lemon juice
- handful raisins
- to taste salt
Instructions
Step 1
Preheat the oven to 220C. Put the peppers in a roasting tin, drizzle with some olive oil and season with some salt. Roast them in the oven for 25-30 minutes, tossing them halfway through.
Step 2
Put the couscous in a large bowl with the raisins. Pour over the stock. Cover and leave aside for 5-10 minutes or until all the stock has been absorbed.
Step 3
In the meantime, in a bowl, add the sliced courgettes, drizzle with some olive oil and some salt. Coat well. Place a griddle pan over high heat. Cook the courgettes for 4-5 minutes, turning halfway through until softened and browned.
Step 4
On the same griddle pan, toss the tomatoes and spring onions for a few minutes until lightly browned.
Step 5
Combine 2 tbsp extra virgin olive oil, lemon juice and the dried mint.
Step 6
Fluff up the couscous with a fork. Add the courgettes, tomatoes and spring onions. Mix lightly. Drizzle with the olive oil, lemon and mint dressing. Season well and stir.