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 min
Cook
0 min
Total
10 min
Servings
2
Method
01
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.
02
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.
Nutrition
Nutrition
kcal321 kcal
Protein10 g
Fat15 g
Carbs34 g
Micronutrients
Fiber3 g
Sugars8 g
Saturates6 g
Salt0.8 g
Categories
cheese recipesgoat's cheese recipesrecipes