Riverford Wicked Leeks
Couscous and summer veg recipe image

Print Couscous and summer veg

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 & 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 & juice of ½ lemon
  • Salt & pepper


  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.
  2. Remove from the oven and leave to cool. Whisk the vinegar, mustard and two tablespoons of oil in a bowl.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes