Canned Food Week: Roasted Vegetable and Cous Cous Salad Recipe

Canned Food Week: Roasted Vegetable and Cous Cous Salad Recipe

It’s Canned Food Week which aims to highlight how we can use canned food to make healthy and nutritious meals easily.

This vegetable and cous cous salad is great for a light lunch or to serve as an accompaniment to a main meal.

Here’s what you’ll need and how to make it –

Roasted Vegetable and Cous Cous Salad Recipe

Serves: 4

Ingredients:

1 red pepper

1 yellow pepper

1 green pepper

1 red onion

1 tsp lime juice

2 garlic cloves

4 ripe tomatoes

225g (8oz) cous cous

1 x 300g can green beans

1 x 300g can broad beans

1 x 185g can tuna in spring water or olive oil, drained and flaked

Ground black pepper

150ml red wine vinegar

50ml lemon juice

1 tsp caster sugar

2 tsp whole grain mustard

1 tbsp fresh chopped thyme

Method:

1. Preheat the oven to 200°C, 400°F, gas mark 6.

2. Halve and deseed the peppers, and cut into thick wedges. Place on a large baking sheet. Peel the onion and cut into thick slices, toss in the lime juice and then place on the baking sheet.

3. Peel the garlic, slice thinly and sprinkle over the vegetables. Drizzle with 1 tbsp olive oil. Bake in the oven for 25 minutes. Meanwhile quarter the tomatoes. Turn the vegetables and lay the tomatoes on top. Continue to cook for a further 5 minutes until tender.

4. Soak the cous cous according to the manufacturer’s instructions. Whilst the cous cous is soaking, make the dressing by mixing all the ingredients together. Season with black pepper to taste.

5. Drain the canned vegetables and transfer to a heatproof bowl and mix in the cous cous. Add the drained roasted vegetables and the flaked tuna.  Pile the cous cous salad on to serving plates and spoon over the dressing.

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