Couscous Salad with Roasted Vegetables
Fluffy couscous tossed with roasted peppers, courgettes, and aubergine makes a side that’s both light and hearty. Perfect for balancing spiced lamb koftas, it soaks up their juices while adding colour and sweet roasted flavour.
Ingredients
- 200 g Couscous
- 250 ml Vegetable stock hot
- 1 Red pepper cut into chunks
- 1 Courgette sliced into half-moons
- 1 Aubergine cut into cubes
- 1 Red onions cut into wedges
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- ½ tsp Smoked paprika
- 1 pinch Salt to taste
- 1 pinch Black pepper freshly ground
- 1 Lemon juiced
- 2 tbsp Fresh parsley chopped
- 2 tbsp Fresh coriander chopped
Instructions
- Heat the oven to 200°C (fan 180°C). Toss peppers, courgette, aubergine, and onion with olive oil, cumin, paprika, salt, and pepper. Spread on a baking tray and roast for 25 minutes until tender and lightly charred.
- Place couscous in a bowl and pour over hot stock. Cover and leave for 5 minutes, then fluff with a fork. Add roasted vegetables, lemon juice, parsley, and coriander. Toss gently and serve warm or at room temperature with lamb koftas.
Nutrition
Calories: 276kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 320mg | Potassium: 460mg | Fiber: 6g | Sugar: 7g | Vitamin A: 380IU | Calcium: 40mg | Iron: 1.6mg
