Harissa veg, goat’s cheese & couscous salad

• couscous↗100g g
• juice ½ lemon
• leftover roasted vegetables200g g

  - aubergine, onions, peppers, carrots, parsnips or butternut squash work well (save any oil from the roasting tin to mix…

• harissa↗1 tbsp tbsp
• goat's cheese↗50g g

  or feta

• small handful rocket↗

  leaves

Step-by-step instructions

1. 1

   Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.

2. 2

   Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.