Roasted red pepper giant couscous salad

Name: Roasted red pepper giant couscous salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 150g giant couscous (we used wholewheat but use whatever); 1 courgette; 1 red pepper; 1/2 red onion; 3 tsp red pesto; 2 tbsp olives, sliced; 1/2 lemon, juiced; Rocket, to serve; 1 tbsp extra virgin olive oil; Salt; Pepper; Burrata, optional (would be good also with feta and goat's cheese)

6 steps

Prep:15minCook:30min

Filling, delicious and stores well if you need a lunch idea! Burrata on top is optional but we would highly recommend!

Updated at: Thu, 17 Aug 2023 04:45:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories412.6 kcal (21%)

Total Fat10.8 g (15%)

Carbs67.2 g (26%)

Sugars5.7 g (6%)

Protein11.9 g (24%)

Sodium515.9 mg (26%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150ggiant couscous

we used wholewheat but use whatever

1courgette

1red pepper

0.5red onion

3 tspred pesto

2 Tbspolives

sliced

0.5lemon juiced

rocket

to serve

1 Tbspextra virgin olive oil

salt

pepper

Burrata

optional, would be good also with feta and goat's cheese

Instructions

Step 1

Heat the oven to 220c. Line a small tray with parchment paper and slice the pepper in half vertically. Lay on the tray, cut side down (you can leave the stalk and seeds) and place in the oven on the top shelf for 30-40 minutes until blistered and charred. Line another tray with foil.

Step 2

Chop the courgette into small pieces and slice the 1/2 onion, fairly thickly. Lay on the foil tray, drizzle with 1 tbsp olive oil, season with salt and roast alongside the pepper for around 20 minutes.

Step 3

Boil the giant couscous according to your package instructions. Strain and rinse with cold water then set aside.

Step 4

When the peppers are done, place in a bowl and cover with clingfilm tightly. This will trap the steam from the peppers to allow you to remove the skin easily. When they have cooled a bit, use your hands to remove the stalk and seeds, then peel off the skin.

Step 5

Cut the pepper into small pieces and add to a large bowl. Add the giant couscous, courgette and red onion.

Step 6

Then mix in the red pesto, the lemon juice and season with salt and pepper. Add the olives too. Serve on a bed of rocket and top with the gorgeous burrata.