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Mediterranean Pesto Giant Couscous Salad

with Roasted Veg and Cheese
Sam Richards
Sam RichardsUpdated on November 17, 2025
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Calories
: 
799 kcal
Protein
: 
18.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Nuts
  • Cashew nuts
  • Milk
  • May contain traces of allergens
  • Celery
  • Mustard
  • Soya
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Aubergine

(May contain traces of: Celery)

1 unit(s)

Red Onion

150 grams

Pearl Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

1 unit(s)

Lemon

60 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Energy (kJ)3341 kJ
Energy (kcal)799 kcal
Fat30.9 g
of which saturates6.9 g
Carbohydrate102.8 g
of which sugars27.2 g
Dietary Fibre15.7 g
Protein18.4 g
Salt1.8 g
Potassium837.8 mg
Calcium100.5 mg
Iron1.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Sieve
•Medium Saucepan
•Small Bowl
•Large Salad Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.

Chop the sweet potatoes into 2cm chunks (no need to peel). Trim the aubergine, then cut into roughly 2cm pieces. Halve and peel the onion, then cut one half into 3 wedges.

Put the sweet potato, aubergine and onion wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins. 

Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.

3

Meanwhile, halve the lemon.

Halve, peel and slice the remaining red onion half as thinly as you can. Pop it into a small bowl and squeeze in half the lemon juice and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

4

In a large salad bowl, combine the remaining lemon juice with the pesto, honey (see pantry for amount) and the olive oil for the dressing. Season with salt and pepper. Set aside.

5

Once the veg have roasted, remove the baking tray from the oven and allow to cool slightly. 

Add the giant couscous and the cooled veg to the bowl with the dressing. Toss to evenly combine. Carefully fold in the rocket leaves. 

6

Divide the giant couscous salad between bowls. Top with the pickled onions and crumble over the cheese to finish. 

Enjoy!

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