For a vegan meal, leave out the feta and top with crispy fried onions. This salad is great eaten cold too.
Serves: 4
Prep: 15 minutes
Cook: 30 minutes.
Ingredients:
3 bell peppers, halved and seeded
115ml (½ cup) olive oil
3 tbp rose harissa paste
1 head garlic, bashed
200g (1 ¼ cups) couscous
Grated zest and juice of 1 lemon
Seeds of 1 pomegranate
200g (7oz) feta, crumbled
1 handful of mint and parsley leaves
Method:
- Preheat the oven to 180°C (350°F).
- Roughly chop the peppers into bite-sized pieces and add to a snug-fitting baking dish. Drizzle over half the olive oil and toss in the harissa paste and garlic and mix very well. Roast for 15 minutes, or until sticky and a little soft.
- Add the couscous and pour over 175ml (¾ cup) boiling water and the lemon juice and zest. Cover with foil and place in the oven for 10–12 minutes. Remove and fluff the couscous up with a fork.
- Sprinkle over the pomegranate seeds, feta, and herbs and serve.
Recipe extracted from Healthiest Vegetables (Hardie Grant)
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