Perfect for picnics, packed lunches and al fresco eating, this delicious salad makes the most of seasonal summer vegetables
Serves 4
Per serving:
212kcals
4.5g fat (of which 2g is saturated)
Put the couscous into a heatproof bowl and add the lemon rind. Pour in the hot stock and stir well. Leave to soak and swell for about 15 minutes.
Preheat a char-grill pan or the grill. Spray the peppers, courgette, onion and asparagus with low fat cooking spray, then char-grill or grill them in batches until cooked. Set aside to cool.
Fluff up the couscous with a fork. Add the lemon juice, parsley, cucumber and tomatoes and stir together.
Tip the cooled roasted vegetables into the couscous and mix together gently.
Crumble in the feta cheese, season with black pepper, then serve.
Use bulgar wheat instead of couscous.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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