Roasted vegetable and feta couscous salad
- 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
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)
Total fat 8.1g
–Saturated fat 3.1g
Dietary fibre 12.2g
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