Roasted Vegetable Couscous Salad

8 standard portions

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Ingredients

• 250 g Giant (Israeli) couscous
• 10 Cherry tomatoes
• 1 Courgette (zucchini) (diced)
• 0.5 Aubergine (eggplant) (diced)
• 2 Bell peppers (diced)
• 1 Red onion (small; diced)
• 1 tbsp Olive oil
• 1 pinch Fine sea salt and ground black pepper
• 60 g Feta (crumbled)
• 80 g Olives (halved)
• 10 Sun-dried tomatoes (chopped)
• 4 tablespoons Sun-dried tomato oil ((or olive oil))
• 0.5 Lemon ((juice only))
• 1 tbsp Honey
• 1 tbsp Dijon mustard
• 1 Pinch Fine sea salt and ground black pepper

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Put 10 Cherry tomatoes, 1 Courgette (zucchini), 0.5 Aubergine (eggplant), 2 Bell peppers and 1 Red onion onto a baking tray and add 1 tbsp Olive oil and 1 pinch Sea salt and black pepper and stir well. Put into the oven for 35 minutes.
3. Add 250 g Giant (Israeli) couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
4. In a large bowl, add the couscous and vegetables.
5. In a separate bowl, mix together 4 tbsp Sun-dried tomato oil juice of 0.5 Lemon, 1 tbsp Honey, 1 tbsp Dijon mustard and 1 Pinch Sea salt and black pepper. Pour over the couscous and vegetables and mix well.
6. Put into a serving bowl and add 80 g Olives, 10 Sun-dried tomatoes and 60 g Feta.