Ingredients

Roasted Vegetables:

  • ½ eggplant
  • ½ zucchini
  • ½ red onion
  • ½ red capsicum
  • ½ sweet potato
  • ¼ butternut pumpkin
  • Fresh basil leaves
  • 2 tablespoons olive oil
  • salt and pepper
  • a few cherry tomatoes, washed and halved

Cous Cous:

  • 1 ½ cups cous cous
  • 1 ½ cups boiling water
  • 1 teaspoon vegetable stock powder

Salad Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon vinegar or lemon juice
  • salt and pepper
  • 1 pinch mustard powder or 1 teaspoon seeded mustard
  • ½ teaspoon honey (or sugar)

Method

Roast Vegetables:

  1. Preheat the oven to 220 C.
  2. Peel or wash the vegetables as required and dice.
  3. Mix the vegetables with the olive oil, salt and pepper.
  4. Place in a roasting tin with the basil leaves and roast for
  5. 20-30 minutes.
  6. Remove from the oven and cool.

Cous Cous:

1. Boil the water.

2. Add the stock powder and stir.

3. Add the cous cous and place the lid on the pan.

4. Remove from the heat.

5. Leave to stand for 5 minutes.

6. Gently separate the cous cous with a fork. Cool.

Salad Dressing:

Mix all ingredients together with a fork. Taste and adjust seasoning if required.

 

Assembling the Salad:

Gently mix all ingredients together, including the cherry tomatoes. Serve on a bed of lettuce.