Roasted Vegetables and Couscous Salad

This recipe is great for a working day lunch, you can prepare it on a Sunday and box it up ready to grab on your way out the door on Monday. Too easy! Its great hot or cold so if you don't have a microwave at work its no problem. 

I also prepare a green salad and box that up too, both will last in the fridge for 3 days or more. All you need to do at lunch is heat the couscous salad up (if you want) and serve with a green salad, sometimes I push the boat out and have a dollop of houmous too. I like to drizzle tahini sauce or a vegan mayonnaise & balsamic dressing on the top. Perfect!

Ingredients (Serves 4)

1 Onion, cut into half moons
1 Red pepper, cut into strips
1 Green pepper, cut into strips
150g Mushrooms, quartered
1 Tsp Paprika
1Tsp Garlic granules
1 Tsp Ground cumin
1 Tsp Chilli flakes
¼ Tsp Ground coriander
¼ Tsp Turmeric
1Tbsp Tomato purée
160g couscous
8 Cherry tomatoes, quartered
1 Small tin sweetcorn, drained

Method

Add the onion, peppers and mushrooms to a roasting tin and spritz with a little oil.

Add ½ a teaspoon of the paprika, garlic granules, cumin, chilli flakes and add the remainder of these herbs to a jug along with the coriander and turmeric.

Stir the vegetables so that they are all coated with the spices and roast in a moderate heated oven for 15 minutes or until the vegetables are starting to char on the edges.

Meanwhile add the tomato purée to the spices in the jug and fill with boiling water so you have 200ml of liquid. Stir so that everything is combined.

Add the couscous to a glass bowl and add the spiced tomato purée liquid, give everything a quick stir and leave to stand for 5 minutes.

Fork the couscous to separate the grains and add to a large bowl. Add the cherry tomatoes and sweetcorn and mix so the sweetcorn is evenly distributed.

Once the vegetables have roasted add to the couscous mixture and give everything one last stir.

Serve with salad leaves and a tahini dressing, houmous or vegan mayonnaise and balsamic dressing.