Herby Couscous & Chickpea Salad with Feta Recipe

Ingredients

1 red onion
1 courgette
1 red pepper
100g wholemeal couscous
1 garlic clove
1 lemon
400g tin of chickpeas
A handful of mint
A handful of flat leaf parsley
120g feta

Prep: 10 mins | Cook: 25 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and slice the red onion into 8 wedges. Trim the courgette and slice into 1cm-thick rounds. Halve the pepper and scoop out the white pith and seeds. Slice into long strips, 2-3cm wide.

2. Place the veg on a baking tray. Drizzle over 1 tbsp olive oil and season with salt and pepper. Toss to coat. Roast in the oven for 20-25 mins, turning halfway through, till the veg are tender and a little charred at the edges.

3. Meanwhile, fill and boil your kettle. Place a medium pan on a high heat and add the couscous. Pour over the hot water to cover and add a large pinch of salt. Simmer for 8-10 mins, till tender. Drain through a sieve and transfer to a large bowl.

4. To make the dressing, finely grate the zest from the lemon into a small bowl and squeeze in the juice.. Peel the garlic and grate it into the bowl. Add 1 tbsp olive oil and season with salt and pepper. Whisk to mix. Taste and add more salt or pepper to taste.

5. Pick the mint leaves off their woody stalks. Pop them on a board with the parsley leaves and stalks. Roughly chop them. Drain the chickpeas.

6. When the roast veg are ready, remove them from the oven and add to the couscous. Tip in the chickpeas and add half the chopped herbs. Pour over the dressing and toss well to mix.

7. Divide the salad between 2 warm plates. Scatter over the remaining herbs and crumble over the feta to finish. Serve straight away.