Photo by Роман Нагаевский on Pexels
Ottolenghi-Inspired Couscous Salad with Roasted Vegetables and Herbs
Roasted peppers, courgette, onion and tomatoes tossed with giant couscous, dressed with olive oil and lemon.
- 150 g giant couscous
- 1 medium red onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium courgette
- 200 g cherry tomatoes
- 4 tbsp olive oil
- 1 whole lemon
- 30 g fresh parsley
- 15 g fresh mint
- 50 g toasted almonds
- 50 g pomegranate seeds
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Prepare the vegetables: peel and quarter the red onion, deseed and cut the bell peppers into bite-sized chunks, and slice the courgette into rounds.
- Step 3
In a large roasting tin, toss the red onion, bell peppers, courgette, and cherry tomatoes with 3 tbsp of olive oil, salt, and pepper.
- Step 4
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelised, stirring halfway through.
- Step 5
While the vegetables are roasting, cook the giant couscous according to packet instructions. Drain and set aside.
- Step 6
In a small bowl, whisk together the remaining 1 tbsp olive oil, the juice of half a lemon, salt, and pepper to create a dressing.
- Step 7
Finely chop the fresh parsley and mint.
- Step 8
Once the vegetables are roasted, add them to the cooked couscous in a large bowl.
- Step 9
Add the chopped herbs, toasted almonds, and pomegranate seeds.
- Step 10
Pour over the lemon dressing and gently toss everything together to combine.
- Step 11
Taste and adjust seasoning if necessary. Serve warm or at room temperature.
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