100 g couscous
juice ½ lemon
200 g leftover roasted vegetables (eggplant, onions, capsicum, carrots, parsnips or butternut squash) (save any oil from the roasting tin to mix into your salad)
1 tbsp harissa
50 g goat's cheese or feta
small handful rocket leaves
- Put the couscous in a bowl, season and add the lemon juice. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
- Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.