Harissa Butter Bean & Roasted Root Vegetables with Herby Dressing

Ingredients

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

 

Preparation time: 25 minutes
Cooking time: 50 minutes

Serves: 4

Nutrition: Per serving
Energy
447 Kcals
Fat
11g
Saturates
1.8g
Sugars
11g
Salt
0.53g

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.

Ingredients

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

Method

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.

 

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