Vegetarian mains
Couscous and summer veg
This is a wonderfully diverse vegetarian salad of rich roast veg, crunchy raw veg, fresh herbs and sharp dressing. Despite the longish list of ingredients it's easily put together and makes a delicious light lunch. If you'd like a meaty accompaniment, lamb chops are good, especially if they're cooked on the barbeque .
Ingredients
- 2 peppers, deseeded and cut into small pieces
- 2 courgettes, cut into small cubed pieces
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 200g couscous
- 250ml boiling water
- ¼ cucumber, soft middle removed, cut into small cubed pieces
- 300g tomatoes
- 8 black olives, finely chopped
- 1 tbsp mint, finely chopped
- 1 tbsp parsley, finely chopped
- handful basil leaves, chopped
- zest and juice of ½ lemon
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Place the peppers and courgettes in a baking dish. Drizzle over 1½ tablespoons of oil. Season and roast for 20-30 minutes.
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Step 2
Remove from the oven and leave to cool. Whisk the vinegar, mustard and two tablespoons of oil in a bowl.
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Step 3
Season and set aside. In another bowl, add the couscous and pour over ½ tablespoon of oil and the boiling water. Leave to stand for a few minutes.
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Step 4
Fluff with a fork. Leave to cool then add the cucumber, tomatoes, olives, cooled peppers and courgettes, herbs and lemon juice and zest. Gently combine, season and serve.
