Mint & Redcurrant Dressing with Roasted Veg Couscous

Preparation Time

20 mins

Cooking Time

25 mins



A fresh and tasty couscous salad – serve as a side with a BBQ, or add in chicken or tofu and treat as a main.


250g couscous

375ml vegetable or chicken stock

2 bell peppers – red, orange or yellow

1 courgette

1 sweet potato or butternut squash

2 small red onions

3 cloves garlic

3 or 4 spring onions

100g feta cheese

Fresh coriander – a chopped handful

Scarlett & Mustard Mint & Redcurrant Dressing


  1. Chop the peppers, courgettes and sweet potato into 2-3cm cubes.
  2. Peel and quarter the onions.
  3. Peel the garlic cloves.
  4. Place all the vegetables on a baking tray and lightly coat in a little rapeseed oil.
  5. Bake in the oven at 180° for 25 minutes or until golden.
  6. Place the couscous in a heat proof bowl and pour over the stock.  Cover and allow to sit.
  7. Mix the couscous, roasted vegetables and spring onions in a large bowl.
  8. Sprinkle over crumbled feta cheese and chopped coriander.
  9. When ready to serve, pour over a generous glug of Scarlett & Mustard Mint & Redcurrant Dressing.

Products Used In This Recipe