A healthy dish to kick-start the new year, from Dr Eva Orsmond


  • 120 g courgette
  • 100 g mushrooms
  • ½ red pepper
  • ½ green pepper
  • 1 tomato (cut in quarters)
  • sprinkle with seasoned sea salt
  • 50 g couscous
  • 30 g dried apricots
  • 4 (or 5) mint leaves, finely chopped
  • 1 preserved lemon (optional)
  • ½ tsp mustard
  • 15 ml balsamic vinegar
  • 15 ml olive oil


  • Wash the vegetables and then slice the courgettes thinly with the help of a slicer, or thinly sliced with a knife. Do the same with the peppers and mushrooms and cut the tomato in quarters.
  • Line a baking tray with baking parchment. Place vegetables on the tray and sprinkle with sea salt. Roast in 200°C oven for 7-10 mins depending on your oven.
  • Meanwhile, prepare the couscous as directed in the packet and chop the dried apricots and preserved lemon into very small cubes.
  • When vegetables are ready, mix together in a bowl with the couscous, the apricots, mint, and preserved lemon.
  • In a bowl prepare your French dressing by mixing together the mustard, olive oil and balsamic vinegar. Drizzle and toss the vegetable and couscous mixture in the dressing and serve immediately.

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