Moroccan roasted vegetable couscous salad
This salad makes a satisfying, healthy main meal or a great accompaniment to grilled chicken or fish. The use of Frico Light Edam ensures this dish is low in fat but packed full of protein; a perfect dish for vegetarians and healthy eaters.

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Nutritional values per serving:
342 kcal/1434 kJ
  • 30 ml (2 tbsp) olive oil
  • 1 courgette, cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • 1 yellow pepper, deseeded and cut into chunks
  • 1 red onion, cut into wedges
  • 6 cherry tomatoes, halved
  • 150 g (5 oz) couscous
  • Grated zest and juice of 1 lemon
  • 150 g (5 oz) Frico Light Edam, cut into cubes
  • 10½ g (4 tbsp) basil, roughly chopped
  • Salt and freshly ground pepper to season
  1. Preheat the oven to 200ºC, 400ºF, gas mark 6.
  2. Place the vegetables in a shallow baking tray, drizzle over the olive oil
    and season with salt and freshly ground black pepper. Toss to coat the vegetables in the oil. Roast for 30 minutes, until the edges are lightly charred, stirring occasionally.
  3. Place the couscous in a large bowl and pour over approximately 200 ml (7 fl oz) boiling water to cover. Stir, cover and leave to stand for 5 minutes. Fluff with a fork, then stir in the grated zest and juice of the lemon. Season to taste, cover and leave to cool.
  4. Stir the vegetables into the couscous, mix well and allow to cool.
  5. Stir in the cheese with the fresh basil and serve.
Wine suggestions
Cabernet Sauvignon or Carmenère, Chile
Cook's tip
This salad tastes better when made a couple of hours in advance as this allows the flavours to mix together. Frico Mild Edam or Light Gouda can be used as alternative cheeses.
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