Gluten-Free Couscous, goat cheese and roasted vegetables salad
Ingredients
- 200 g Gluten Free couscous / Quinoa
- 3 tbsp olive oil
- 1 red onion cut into 1cm thick round slices
- 1 red pepper deseeded and cut into pieces
- 1 yellow pepper deseeded and cut into pieces
- 1 courgette halved then sliced into ribbon
- 3 garlic cloves finely chopped
- 2 tsp honey
- 1 lemon zest and juice
- 3 tbsp flat-leaf parsley roughly chopped
- 50 g soft goat cheese balls
Instructions
- Preheat oven to 220˚C.
- Cook the couscous following pack instructions, drain and set aside.
- Meanwhile. In a bowl, toss the onion, red and yellow peppers, courgette, garlic, honey with olive oil and seasoning. Transfers on a roasting tray and place in the oven for 15-20 minutes until coloured.
- Remove from the oven and add the cooled couscous to the tray. Drizzle the lemon juice and herbs and toss them together with the roasted vegetables. check the seasoning and scatter to goat cheese balls. Keep covered until ready to serve or in the fridge overnight.
