A quick and easy, vegan and lactose-free salad that can become a great single dish by adding a protein. Fresh and light, it is very suitable for a quick summer lunch also because it is also delicious cold.
Ingredients for 4 portions:
- 2 tomatoes
- 1 courgette
- Half a red pepper
- Half onion
- 2 cloves of garlic
- 1 tablespoon of olive oil
- 1 pinch of salt and pepper
- 150g of quick couscous
- About 370ml of vegetable broth
- A handful of parsley
Method:
- Preheat the oven to 200 degrees. Wash and cut the vegetables into approximately 2.5cm pieces. Peel the garlic cloves but leave them whole.
- Mix the chopped vegetables and garlic in a bowl with two tablespoons of oil then arrange them in a single layer on a baking tray covered with baking paper. Season with a pinch of salt and pepper.
- Bake in the oven for about 45 minutes, stirring the vegetables every now and then so that they cook evenly on all sides.
- While the vegetables are in the oven, cook the couscous. Put the vegetable broth in a saucepan, cover and bring to the boil then add the couscous, turn off the heat and put the lid back on. Leave to rest for 10 minutes (depending on the couscous, cooking may be different, read on the box)
- Remove the cooked vegetables from the oven and chop the garlic (or not, it depends on your taste) and the parsley.
- In a bowl mix couscous and vegetables and adjust salt if needed. Serve hot or cold.
Each serving:
225 calories | 40g Carbs | 4g Fats | 7g Protein
