Roast vegetable couscous salad

Summer is a great time to include more vegetables into your diet in the form of salads. Sometimes you feel less hungry in the hot weather and want to eat a meal that is quick, healthy, light and easy.

Salads are a great way to incorporate a variety of vegetables in one dish and you are more likely to meet your 5 A DAY.

Here is my quick and simple recipe for roast vegetable couscous salad: Calories-500kcal Serves-4

Ingredients:

1 aubergine sliced into rounds

150g cherry tomatoes cut into halves

250g of whole-wheat couscous

1 bunch of trimmed asparagus

100g feta cheese sliced into cubes

3 tbsp of extra virgin olive oil

1 Lemon

2 tbsp of balsamic vinegar

Paprika powder

Fresh chopped herbs optional-parsley/coriander/rosemary/mint

Greek yoghurt/hummus to serve optional

Method

Preheat the oven to 200C/180C fan/gas 6, put the aubergine, tomatoes and asparagus on a baking tray and season with olive oil, balsamic vinegar, paprika and black pepper and then mix well.

Roast vegetables in the oven for 20 minutes until soft and tender.

Place the couscous in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and leave for 5 minutes or until the couscous has absorbed the water. Fluff up the grains with a fork.

Once vegetables are cooked, add them into the couscous along with the juices from the baking tray, add the feta and gently mix everything together. Taste and season extra if needed.

Add a squeeze of lemon juice, garnish with any herbs and serve with some greek yoghurt or hummus.

Tips:

For some extra protein add chicken or salmon or some pulses such as chickpeas, kidney beans or even nuts

Use ready made couscous to save time

Can use frozen or tinned veg

This meal can also be used for your pack lunch

Recipe by Nutritionist Gopika Papiah