Harissa veg, goat’s cheese & couscous salad
Ditch your boring sandwich and make an exciting lunch from your leftover roasted vegetables - squash, peppers and aubergine work well
- Prep: 10 mins
No cook
- Serves 2
- Easy
Ingredients
- 100g couscous
- juice ½ lemon
- 200g leftover roasted vegetables - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix into your salad)
- 1 tbsp harissa
- 50g goat's cheese or feta
- small handful rocket leaves
Method
-
Put the couscous in a bowl, season and
add the lemon juice. Pour over 100ml
boiling water from the kettle, cover with
a tea towel and leave for a few mins until
the liquid has been completely absorbed.
-
Fluff up the couscous with a fork. Toss
the leftover roasted veg with the harissa
and any oil from the roasting tin. Add
to the couscous with the cheese and
rocket. Pack into tubs and chill until
lunchtime, or eat straight away.
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