Lunch · Dinner · North African

Harissa roast veg couscous with feta

Name: Harissa roast veg couscous with feta
Total time: 50 min
Yield: 4
Cuisine: North African
Ingredients: 2 Peppers; 2 Courgettes; 1 Red onion; 1 tin Chickpeas, drained; 3 tbsp Harissa paste; 3 tbsp Olive oil; 250g Couscous; 200g Feta; 1 Lemon; 20g Fresh parsley

Roast veg with a bit of fire and salty feta on top. Fine hot, cold or in between.

Start to finish: 50 min
Hands-on: 27 min
In the fridge: 4 days
Freezes: Not well

VegetarianA little heatContains gluten, dairy

Ingredients

4 portions

2Peppers
2Courgettes
1Red onion
1 tinChickpeas, drained
3 tbspHarissa paste
3 tbspOlive oil
250gCouscous
200gFeta
1Lemon
20gFresh parsley

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Cut the peppers, courgettes and onion into big chunks. Toss on a large tray with the drained chickpeas, 2 tablespoons each of the harissa and oil, and a pinch of salt.
2
Roast for 30 minutes, turning once, until soft and catching at the edges.
30 min, mostly hands-off
3
Meanwhile, put the couscous in a bowl with a pinch of salt and pour over 300ml boiling water. Cover and leave for 10 minutes, then fluff up with a fork.
12 min, mostly hands-off
4
Whisk the rest of the harissa and oil with the zest and juice of the lemon. Roughly chop the parsley.
5
Fork the dressing through the couscous, then fold in the roast veg, chickpeas and most of the parsley. Pack into tubs and crumble the feta and the rest of the parsley over the top.

On the day

Good cold or at room temperature. If you want it warm, microwave for 1 to 2 minutes; the feta goes soft and melty, which is no bad thing.

Cook’s tip

Give the veg room on the tray. Crowded veg steams and goes soggy, so use two trays if you need to.