Moroccan Couscous and roast vegetable salad
Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 1 red pepper, cored
- 1 yellow pepper, cored
- 1 red onion, peeled
- 1 courgettes, trimmed
- 3 tbsp olive oil
- salt and ground black pepper
- 125g wholewheat couscous
- zest and juice 1 lemon
- 65g raisins
- 280g pack Goodlife Falafel
- 1 clove garlic
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 1 (30g) pack flat leaf parsley, roughly chopped
- 75g pitted green and black olives, halved
- Lemon wedges to serve
Method
- Preheat the oven to 200oC/ Fan 180oC /Gas 6. Cut the peppers, onions and courgettes into chunks about 3cm in size. Tip them into a roasting tin, add 2 tbsp olive oil and salt and pepper. Toss together then roast for 15 minutes.
- Soak the couscous: tip it into medium bowl, stir in 1 tbsp olive oil, seasoning and the lemon zest and juice. Pour over 300ml boiling water from a kettle and mix well with a fork. Cover with a plate and leave for 10 minutes until all the liquid has been absorbed.
- Remove the vegetables from the oven, stir in the garlic, cumin seeds and paprika, then return to the oven. Place the falafel on a separate oiled baking tray and bake both in the oven for 15 minutes.
- Remove the roasted vegetables from the oven, add the soaked couscous, parsley and mix well, scrapping up all the pan juices. Tip onto a serving platter. Top with the olives, falafel and serve with a wedge of lemon
