Couscous And Roasted Vegetable Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock or 1 1/2 cups water
• 1 1/2 cups couscous
• salt and pepper
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley
• 2 tablespoons toasted pine nuts
• 2 tablespoons olive oil
• 2 red capsicums, cut into 1cm dice
• 3 zucchini, cut into 1cm dice
• 1 medium eggplant, cut into 1cm dice
• 1 large brown onion, chopped
• salt and pepper
• 1/4 cup olive oil
• 2 tablespoons red vinegar
• 1/2 teaspoon caster sugar
• 2 large vine-ripened tomatoes, peeled, seeded, finely diced
• 2 tablespoons basil leaves, shredded thinly
• 2 cups mixed salad greens
• 1/4 cup mixed picked herbs (parsley, basil, tarragon)

Recipe

• 1 bring stock to the boil and pour over couscous, cover with a towel and set aside 5 minutes, break up with a fork to separate grains. season lightly and stir through zest, juice, parsley, pine nuts and olive oil.
• 2 preheat oven to 180°c fan-forced (200°c conventional).
• 3 combine vegetables in a baking dish, season and add 2 tablespoons of olive oil. bake in preheated oven 30-40 minutes, stirring regularly, until tender.
• 4 meanwhile, combine remaining oil, vinegar and sugar in a medium bowl, season lightly to taste.
• 5 combine tomato and basil in a small bowl with half the dressing.
• 6 toss briefly to combine salad leaves and herbs in a large bowl with remaining dressing.
• 7 to serve, place an 8cm diameter biscuit cutter in the centre of the serving plates.
• 8 divide the couscous among the plates. top with roasted vegetable mixture and then the salad leaves.
• 9 carefully remove biscuit cutter and drizzle tomato mixture over and around the salads.
• 10 serve immediately.