A healthy tasty dish, from Filippo Berio, for those of us trying to lose some of that festive season weight.

Serves 4 as a main course or 8 as a starter

Preparation time: 20 minutes

Cooking time: 15-20 minutes

Salad Ingredients:

250g / 9oz couscous

300ml (½pt) hot vegetable stock

1 red and 1 yellow pepper, deseeded and cut into chunks

2 medium courgettes, trimmed and thickly sliced

2-3 small red onions, peeled and quartered

30ml / 2 tbsp Filippo Berio Extra Virgin Olive Oil

3 tbsp freshly chopped corianader

Harissa style dressing:

90ml / 6 tbsp Filippo Berio Extra Virgin Olive Oil

2 tbsp tomato puree

4 tbsp lemon juice

½ tsp cayenne pepper

2 tsp ground cumin

Salt and Pepper


1. Put the couscous into a large bowl, pour the hot stock over, stir then leave to stand until cold. Meanwhile, put all the vegetables into a bowl, add the 2 tbsp of olive oil and toss together.

2. Heat a griddle pan and add a layer of vegetables, cook over a high heat until charred on the edges, remove to a plate then cook the rest of the vegetables in the same way.

3. Whisk the dressing ingredients together. Fork through the couscous until fluffy then add the dressing and mix well until all the grains are coloured from the dressing. Add the cooled vegetables and coriander, then toss together and serve at room temperature.

For more recipe ideas using Filippo Berio products go to: www.filippoberio.co.uk/recipes