• blanched almonds 50g whole blanched almonds
  • butternut squash ½ butternut squash
  • courgettes 2 courgettes, thickly sliced
  • couscous 250g couscous
  • cumin seeds 1 tsp cumin seeds
  • garlic cloves 4 garlic cloves, leave skin on
  • harissa 1 tbsp harissa paste
  • lemon zest zest and juice 1 lemon
  • mint 20g pack mint, roughly chopped
  • olive oil 3 tbsp extra-virgin olive oil
  • red onion 1 red onion, thickly sliced
  • vegetable stock 300ml hot vegetable stock
  • yellow bell pepper 1 red and 1 yellow pepper, halved and deseeded
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How to make it

  1. Heat oven to 200C/180C fan/gas
  2. Cut peppers and squash into bite-size pieces(leave the 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.
  3. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
  4. Put the couscous into a large bowl, pour over the stock, cover, then set aside for10 mins.
  5. Fluff up with a fork. In a bowl, mix zest, juice and remainingoil. Squeeze garlic pulp from skins into thebowl, mash well and fold in the mint.
  6. Pourover the veg, then toss with the couscous.