Roasted veg & couscous salad

• red and 1 yellow pepper↗1

  halved and deseeded

• ½ butternut squash
• courgettes↗2

  thickly sliced

• garlic cloves↗4

  leave skin on

• extra-virgin olive oil↗3 tbsp tbsp
• red onion↗1

  thickly sliced

• cumin seeds↗1 tsp tsp
• harissa paste↗1 tbsp tbsp
• whole blanched almonds↗50g g
• couscous↗250g g
• hot vegetable stock↗300ml ml
• zest and juice 1 lemon
• pack mint↗20g g

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Cut peppers, squash and courgette into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.

2. 2

   Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.

3. 3

   In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.