For a vegan meal, leave out the feta and top with crispy fried onions. This salad is great eaten cold too.

Serves: 4

Prep: 15 minutes

Cook: 30 minutes.

Ingredients:

3 bell peppers, halved and seeded

115ml (½ cup) olive oil

3 tbp rose harissa paste

1 head garlic, bashed

200g (1 ¼ cups) couscous

Grated zest and juice of 1 lemon

Seeds of 1 pomegranate

200g (7oz) feta, crumbled

1 handful of mint and parsley leaves

Method:

• Preheat the oven to 180°C (350°F).
• Roughly chop the peppers into bite-sized pieces and add to a snug-fitting baking dish. Drizzle over half the olive oil and toss in the harissa paste and garlic and mix very well. Roast for 15 minutes, or until sticky and a little soft.
• Add the couscous and pour over 175ml (¾ cup) boiling water and the lemon juice and zest. Cover with foil and place in the oven for 10–12 minutes. Remove and fluff the couscous up with a fork.
• Sprinkle over the pomegranate seeds, feta, and herbs and serve.

Recipe extracted from Healthiest Vegetables (Hardie Grant)