Roast courgette, pepper and couscous salad
Courgette, red pepper, onion and chickpeas roasted with ras el hanout, tossed through couscous with lemon. Warm, sweet and lightly spiced, and it takes little work once the tray is in the oven.
Method
- Heat the oven to 220°C (200°C fan). Cut the courgette, red pepper and red onion into 2 cm pieces. Drain and rinse the chickpeas and pat them dry.
- Toss the vegetables and chickpeas on a large baking tray with 1 tbsp of the olive oil, the ras el hanout and a good pinch of salt. Roast for 25 minutes, turning once, until soft and charred at the edges.
- About 10 minutes before the vegetables are ready, put the couscous in a bowl with a pinch of salt and pour over 150 ml of boiling water. Cover, leave for 5 minutes, then fluff with a fork.
- Chop the parsley. Whisk the rest of the olive oil with the juice of the lemon and a pinch of salt.
- While everything is still warm, mix the couscous, roasted vegetables and chickpeas with the dressing and most of the parsley.
- Season with black pepper and serve with the rest of the parsley scattered over.
Tip Pat the chickpeas dry before roasting, or they steam. Ras el hanout is a blend, so cumin and a little cinnamon is a fair swap.
Per portion
| Energy | 561 kcal |
| Protein | 20 g |
| Carbohydrate | 74 g |
| of which sugars | 12 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 13 g |
| Salt | 0.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- couscous120 g
- courgette1
- red pepper1
- red onion1
- chickpeas1 tin
- ras el hanout1 tsp
- olive oil2 tbsp
- lemon1
- parsley½ bunch
