Harissa veg, goat’s cheese & couscous salad

Ingredients

• 100 g couscous 
• 0.5  juice of lemon 
• 200 g butternut squash work leftover well canned (save any oil from the roasting tin to mix into your salad)
• 1 tbsp harissa 
• 50 g goat's cheese 
• 1 small handful rocket leaves 

Equipment

• bowl
• kitchen towels

Directions

1. Put the couscous in a bowl, season and add the lemon juice.
2. Pour over 100ml boiling water from the kettle, cover with a tea towel and leave for a few mins until the liquid has been completely absorbed.
3. Fluff up the couscous with a fork. Toss the leftover roasted veg with the harissa and any oil from the roasting tin.
4. Add to the couscous with the cheese and rocket. Pack into tubs and chill until lunchtime, or eat straight away.