Moroccan Couscous and roast vegetable salad

Serves 4

Prep time: 10 minutes
Cooking time: 30 minutes



  • 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


  • 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