Roast Vegetable, Chickpea and Couscous Salad with Spicy Tomato Dressing


  • 50g dried couscous
  • 1 tin chickpeas, drained
  • 100g cherry tomatoes, halved
  • 4 large mixed peppers, de-seeded and halved
  • 2 red onions, quartered
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp chili flakes
  • a little olive oil
  • 2 tbsp fresh coriander, chopped
  • 2 tbsp fresh mint, chopped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • salt & pepper to season
  • 2 garlic cloves
  • For the dressing:
  • 2 tbsp Mrs Bridges Tomato, Chilli and Honey Relish
  • 1 garlic clove, finely minced
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt & pepper to taste


Place the peppers, onions and a garlic clove in a large ovenproof dish. Add the ground coriander, cumin and chili flakes. Drizzle generously with olive oil, tossing to coat.

In a smaller dish, place the halved tomatoes (cut side up), garlic clove, and a little olive oil.

Place the peppers and onion mix on the middle shelf, and the tomatoes on a lower shelf in a pre-heated oven at 200c / 180c fan, for 20-25 minutes, until soft.

Allow to cool and then roughly chop the roasted peppers and onions.

Allow the tomatoes to cool, being careful to keep them intact.

In a large flat-bottomed dish, prepare the couscous according to packet instructions, and fluff with a fork to help separate the grains.

Assemble the salad by carefully stirring the pepper & onion mix, fresh herbs and chickpeas through the couscous.

Make the dressing by adding the ingredients to clean empty jar and shaking to emulsify. Test the seasoning, adding salt & pepper to taste.

Drizzle the dressing over the salad, and finish by adding the roasted tomatoes to the top of the dish.

This dish is delicious served warm or cold and will keep in the fridge for a couple of days.

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