Roasted vegetable & couscous salad
Ingredients 1 cup of couscous vegetables to roast of your choice - I used 1 yellow pepper, 1 yellow courgette, 1 red onion, 2 handfuls of button mushrooms and 10 cherry tomatoes 60ml olive oil 1 dessert spoon of harissa paste Salt and pepper to taste Method Chop up the vegetables to be roasted and place on a baking sheet in a baking tray. Drizzle with oil and place in a preheated fan oven 180c for 25 minutes. Place the couscous in a large bowl and add 1 cup of boiled water with or without stock. Cover the bowl for 5-10 minutes, then fluff with a fork. Once cooled add a 1 dessert spoon of harissa paste, salt and pepper and mix well. Once the vegetables have cooled add into the couscous and mix well. Keep refrigerated and use within 3 days.