This delicious and healthy couscous salad makes for the perfect weekday lunch, or a great base recipe to add your favourite protein to. Try this tasty recipe, at home and get creative with your favourite vegetables. 

Method

1. Preheat the oven to 200°C, gas 6.

2. Peel and thinly slice the onion. Deseed the pepper and cut into strips. Cut the courgette into slices.

3. Spread out the vegetables on a baking tray lined with baking paper. Drizzle with 1 tbsp oil and season with salt, pepper and cumin. Toss to coat. Roast for 20 minutes until tender and starting to brown.

4. Meanwhile, cook the giant couscous in salted water according to the pack instructions for 20 minutes.

5. Whisk the remaining oil in a bowl with the tomato juice, lemon juice, paprika, a little salt, pepper and cumin. Briefly rinse the couscous, drain and mix into the dressing. Season to taste and serve topped with roasted vegetables and rocket.

 

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Ingredients

• 1 red onion
• 1 capsicum
• 1 zucchini
• 3 tbsp olive oil
• salt
• freshly ground black pepper

• ground cumin
• 250 g giant couscous
• 4 tbsp tomato juice
• 2 tbsp lemon juice
• 1 tsp ground paprika
• 1 handful rocket