This is another one of those make the night before, ideal to take to work lunches. This is the third thing I made with those roasted veg from ages ago, the veg actually froze really well and added a bit more moisture to the couscous. I served it with a bit of tzatziki swirled in.
Couscous, Chickpea and Roasted Veg Salad
(adapted from www.weightwatchers.co.uk)
(9 WW ProPoints per serving)
2 peppers, cut into chunks
2 red onions, sliced into wedges
2 courgettes, sliced
salt and pepper
16 cherry tomatoes, halved
1 veg stock cube
400g cooked or canned chickpeas, rinsed and drained
zest of 1 lemon
15g fresh mint
Preheat the oven to 200°C.
Put the peppers, onions and courgettes into a roasting tin. Season and spray with low fat cooking spray. Roast for 20 minutes, then turn the vegetables over and add the tomatoes. Roast for 10 more minutes.
Meanwhile, put the couscous and break the stock cube into a heatproof bowl. Pour over enough boiling water to just cover, then leave to soak for 10 minutes. Fluff up with a fork and add the chickpeas and lemon rind.
Stir the roasted vegetables into the couscous mixture. Leave until cool, then serve, scattered with mint leaves.