Lemon and Coriander Couscous Salad

Lunches are always a bit uninventive… same salad with the same chicken day in and day out. Time to mix things up a bit so I made a fresh giant couscous salad based on a pre-prepared couscous I had over the weekend but with less syns and more veg! 

Ingredients (makes 2 good size portions)

  • 60g giant couscous, cooked according to the packet’s instructions.
  • 1 red pepper, diced.
  • 1/2 courgette, diced.
  • 1/2 red onion, largely diced.
  • Handful fresh coriander, chopped.
  • Juice of 1 lemon.
  • 1 tsp olive oil.
  • Pinch paprika
  • Pinch salt
  • Frylight

Method:

  1. Preheat oven to 200 degrees (180 fan) and spritz a roasting tray with frylight.
  2. Spread the pepper, courgette and onion across the tray and spritz with a little more frylight and sprinkle with the paprika and salt. Roast for 20 mins or until veg is cooked through.
  3. In a large bowl, mix the lemon juice, oil and coriander and add the cooked couscous. Stir well
  4. When the veg is cooked, stir it into the couscous until thoroughly mixed.
  5. Serve as is or as a side dish to a main meal. (Goes rather well with warm halloumi!) 
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