Roasted vegetable and feta couscous salad

Author: HFG staff

Photographer: HFG staff

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Make use of your leftover ratatouille and turn it into this healthy, tasty and low-calorie lunch in just 10 minutes.

Serves: 1

Time to make: 10 mins

Hands-on time: 5 mins

Ingredients

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⅓ cup wholemeal couscous
juice ½ lemon
1 serving leftover ratatouille
3 cups baby spinach
2 tablespoons reduced-fat feta, crumbled
1 teaspoon olive oil

Instructions

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1 Put the couscous in a bowl with 1/3 cup boiling water, then cover and leave for 5 min or until the liquid is absorbed. Squeeze over the lemon juice, then fluff the grains with a fork.

2 Meanwhile, microwave the leftover ratatouille for 1–2 min until heated through. Mix with the spinach, then serve with the couscous, topped with the feta, olive oil and a grind of black pepper.

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 17.9 g

Total fat 8.1 g

Saturated fat 3.1 g

Carbohydrates 52 g

Sugar 12.5 g

Dietary fibre 12.2 g

Sodium 394 mg

Calcium 222 mg

Iron 4.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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