COUSCOUS SALAD WITH ROAST SUMMER VEGETABLES

Packed lunches are a bit of a necessity when you're out and about with kids - they want to eat when they want to eat (waiting for it to be cooked is not an option) and what they want to eat (whether it's on the menu or not). As a result, my family eats a LOT of picnics at this time of year. Not that I'm complaining - even the simplest of lunches tastes amazing eaten in the great outdoors, especially if you've been active enough to work up an appetite beforehand. While my kids are more than happy with a sandwich or wrap, I like to change things up and will often take along a salad for my lunch. This couscous salad is a current favourite - it tastes just as good cold as it does hot, it is full of flavour, and it is robust enough to withstand transportation.

As well as being a great picnic dish, it would make a fantastic accompaniment to grilled meat (especially lamb skewers) at a barbecue, and I'm looking forward to trying it with grilled halloumi the next time I make it. This quantity of couscous salad will serve four as a light lunch or six as a side dish.

Couscous Salad with Roast Summer Vegetables

Serves 4-6

Roast summer vegetables
1 red pepper
1 yellow pepper
2 small red onions
2 courgettes
8 garlic cloves (optional)
2 tbsp olive oil
1 tsp dried oregano

Couscous
250g couscous
1 tsp each ground cumin, ground coriander and paprika
4 spring onions, finely sliced
325ml hot vegetable stock
juice and grated rind of 1 lemon
300-g can chickpeas, drained and rinsed

ground black pepper

Preheat the oven to 200°C/400°F/Gas Mark 6.

First, prepare the vegetables. Deseed the peppers and cut the flesh into 2.5-cm chunks. Peel the onions, removing any roots but keeping the root ends intact. Slice each onion in half through the root, then cut each half into four wedges through the root so the layers don't separate. Trim the ends off the courgettes. If the courgettes are thick, cut them in half lengthways before cutting them into 1-cm-thick slices. Finally, break the garlic cloves, if using, from the bulb but do not remove the papery skins.

Put all the vegetables in a large food bag, pour in the oil and add the oregano and pepper to taste. Holding the top firmly, shake the bag until the vegetables are thoroughly coated in the oil and seasonings. Tip the contents of the bag into a large roasting tin. Transfer to the preheated oven and bake, stirring occasionally, for 30-35 minutes, or until the vegetables have softened and the edges are brown in places.

Meanwhile, prepare the couscous. Put the couscous into a large heatproof bowl and stir in the spices and spring onions. Pour in the hot stock, then cover and leave to stand for at least 5 minutes. Fluff up the grains with a fork, then stir in the lemon juice, lemon rind, chickpeas and pepper to taste.

Remove the roast vegetables from the oven and leave to cool down for a few minutes, then add to the couscous and gently stir through. Serve immediately or leave to cool down slightly and transfer to the fridge - this couscous salad is delicious eaten hot or cold.


Tips

• To eat the garlic, simply squeeze the soft pulp out of the papery skin. Roasting garlic like this mellows the flavour, making it almost sweet and not at all pungent.

MIXED BEAN CHILLI

Here's a little something for meat-free Monday! Even though we're a family of omnivores, I think it's important to incorporate meat-free food into our weekly menu, so I usually try to make at least one vegetarian dinner a week, and our lunches are often meatless. Actually, come to think of it, this particular recipe would be suitable for a vegan diet too, if you omit the yogurt accompaniment or swap it for a dairy-free alternative.

Sadly (although predictably), this chilli turned out to be a bit on the spicy side for my kids (and a bit on the vegetarian side for my husband, a confirmed meat-eater) but it freezes well so a batch lasts me a while. I like to eat it for lunch as a filling for a baked potato or, if I'm feeling slightly less virtuous, I'll serve with tortilla chips and a good dollop of cooling natural yogurt.

The vegetables and beans in this tasty chilli all count towards your five-a-day (although apparently beans only count as one portion a day, no matter how many you eat) so I reckon you'd be well on your way to this target if you ate this for lunch or dinner.

Mixed Bean Chilli (vegetarian/vegan)

Serves 4

½ tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 fresh red chilli, deseeded and finely chopped
2 tsp each ground cumin and paprika
1 tsp mild chilli powder
1 each red, yellow and red pepper, deseeded and diced (360g total prepared weight)
400-g can chopped tomatoes
400-g can mixed beans in mild chilli sauce
400-g can red kidney beans in water, drained and rinsed
200-g can chickpeas, drained and rinsed
1 tbsp tomato purée
2 tbsp chopped fresh coriander

Heat the oil in a large saucepan over a low-medium heat and cook the onion for 8-10 minutes, or until softened. Add the garlic and red chilli and cook for a further minute.

Add the cumin, paprika and chilli powder and mix until the onion is coated in the spices. Increase the heat to medium-high, then stir in the peppers, tomatoes, beans, chickpeas and tomato purée.

Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 30 minutes, until thick and reduced. Stir in the coriander just before serving.