- 283 Calories
- Cook 30 Mins
- Prep 5 Mins
- Serves 2
- 1 red onion, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 sweet potato, peeled and diced
- 2–3 tbsp olive oil
- 200g couscous (or quinoa - for naturally gluten free option)
- 25g butter
- juice and zest of 1⁄2 lemon
- plenty of chopped herbs, such as coriander, parsley or mint a few basil leaves, to serve
- salt and black pepper
Preheat the oven to 200°C/180°CFan/Gas6. Line a roasting tray with baking paper.
Spread the vegetables over the tray and drizzle them with olive oil. Season the vegetables with salt and pepper, then roast them in the oven for about 30 minutes. They should be soft and starting to brown around the edges. Remove the veg from the oven and leave them to cool slightly.Step 3
If using couscous, put the couscous in a bowl, pour over 400ml boiling water and add the butter, lemon juice and zest. Season with salt and pepper, then cover and leave the couscous to stand for at least 5 minutes. It should absorb all the liquid.
If using quinoa, cook according to back of the packet.
Fluff up couscous or quinoa with a fork, add the herbs and pile the roasted veg on top.Step 4
Sprinkle with some torn basil before serving. This salad is also nice served on a bed of salad leaves.
By Elaine Baxter, Qualified Nutrition Adviser - Owner Food Wise Enfield.
Elaine helps females who are one or all of the following;
active and working,
to carve out some time for just them in their busy day
to be themselves, and be inspired to nourish their body,
spend a short amount of time every day working on easing stress of everyday life ,
so that they can feel more energetic and feel better.
Message 083 371 6831 to book
your Online Private One-to-One Nutrition Consultation.