Roasted vegetable and feta couscous salad
Make use of your leftover ratatouille and turn it into this healthy, tasty and low-calorie lunch in just 10 minutes.
Serves: 1
Time to make: 10 mins
Hands-on time: 5 mins
Ingredients
- ⅓ cup wholemeal couscous
- juice ½ lemon
- 1 serving leftover ratatouille
- 3 cups baby spinach
- 2 tablespoons reduced-fat feta, crumbled
- 1 teaspoon olive oil
Instructions
1 Put the couscous in a bowl with 1/3 cup boiling water, then cover and leave for 5 min or until the liquid is absorbed. Squeeze over the lemon juice, then fluff the grains with a fork.
2 Meanwhile, microwave the leftover ratatouille for 1–2 min until heated through. Mix with the spinach, then serve with the couscous, topped with the feta, olive oil and a grind of black pepper.
Nutrition Info (per serve)
-
Calories 349cal
-
Kilojoules 1460kJ
-
Protein 17.9g
-
Total fat 8.1g
-
–Saturated fat 3.1g
-
Carbohydrates 52g
-
–Sugars 12.5g
-
Dietary fibre 12.2g
-
Sodium 394mg
-
Calcium 222mg
-
Iron 4.9mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: HFG staff
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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