Harissa Butter Bean & Roasted Root Vegetables with Herby Dressing
Preparation time: 25 minutes
Cooking time: 50 minutes
Nutrition: Per serving
447 Kcals Fat
A spicy and tasty way to get three of your 5-a-day in one serving! It’s 100% plant-based and provides protein, fibre and is of course, naturally low in saturated fats.
1 red and 1 yellow pepper, deseeded and sliced
500g butternut squash peeled, deseeded and chopped into even small cubes
2 courgettes, thickly sliced
4 garlic cloves, leave skin on
2 tbsp olive oil
1 red onion, thickly sliced
1 x 400g can butter beans, drained
1 tsp cumin seeds
2 tbsp harissa paste
250g wholegrain couscous
300ml hot reduced salt vegetable stock
For the herby dressing
200g Alpro Greek Style Plain alternative to yogurt
Zest of 1 lemon and 2 tbsp juice
1 clove garlic, crushed
2 tbsp chives, chopped
2 tbsp basil chopped
Pepper to season
Heat oven to 200C/180C fan/gas 6.
Place the chopped peppers, squash and courgettes in a large roasting tin, add garlic, drizzle over the 2 tbsp oil then mix to evenly coat all the vegetables. Place in the oven and roast for 25 mins.
Add the onion slices, butter beans, cumin seeds and harissa paste and stir well to coat the vegetables. Roast for another 25 mins, until vegetables are tender and slightly crisp.
Meanwhile, place the couscous into a large bowl, pour over the stock, cover and set aside for 10 minutes to absorb all the liquid. Fluff up with a fork.
To make the herby dressing: in a bowl, mix the Alpro Greek Style Plain, crushed garlic, lemon zest, 2 tbsp lemon juice and most of the herbs. Season with pepper and set aside
To serve, spoon the roasted vegetables over the couscous. Top with the herby dressing and the remaining chopped herbs.