Pic of Couscous and summer veg

Couscous and summer veg

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Vegetarian mains

Couscous and summer veg

Side Serves 4 50 min
This is a wonderfully diverse vegetarian salad of rich roast veg, crunchy raw veg, fresh herbs and sharp dressing. Despite the longish list of ingredients it's easily put together and makes a delicious light lunch. If you'd like a meaty accompaniment, lamb chops are good, especially if they're cooked on the barbeque .


  • 2 peppers, deseeded and cut into small pieces
  • 2 courgettes, cut into small cubed pieces
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 200g couscous
  • 250ml boiling water
  • ¼ cucumber, soft middle removed, cut into small cubed pieces
  • 300g tomatoes
  • 8 black olives, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 tbsp parsley, finely chopped
  • handful basil leaves, chopped
  • zest and juice of ½ lemon
  • salt and pepper


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Place the peppers and courgettes in a baking dish. Drizzle over 1½ tablespoons of oil. Season and roast for 20-30 minutes.
  • Step 2

    Remove from the oven and leave to cool. Whisk the vinegar, mustard and two tablespoons of oil in a bowl.
  • Step 3

    Season and set aside. In another bowl, add the couscous and pour over ½ tablespoon of oil and the boiling water. Leave to stand for a few minutes.
  • Step 4

    Fluff with a fork. Leave to cool then add the cucumber, tomatoes, olives, cooled peppers and courgettes, herbs and lemon juice and zest. Gently combine, season and serve.

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