Roasted Couscous Salad with Summer Vegetables
570ml/1pt vegetable or chicken stock
Salt and freshly ground black pepper
1 aubergine, diced
1 courgette, diced
1 yellow and 1 red pepper, diced
225g/8oz baby tomatoes
1 red onion, sliced
2 cloves garlic, chopped
2 lemons, halved
6-8 basil leaves, shredded
4 dsps olive oil
110g/4oz black olives
Basil or coriander, chopped, to garnish
4 dsps sundried tomato paste
Serves six to eight
1 Place the couscous in a large bowl and pour in the stock and seasoning. Leave to infuse for 10 minutes until all the liquid has absorbed. Taste the couscous -- if it is still slightly hard, add a little more stock.
2Place all the vegetables and the lemons on a roasting tin. Sprinkle the basil, two dessertspoons of the olive oil and some seasoning over the top. Place in the oven at 200°C/Gas Mark 6 for 25-30 minutes, or under a pre-heated grill for 12-15 minutes, turning often until the vegetables are golden and slightly crispy.
3When the vegetables are cooked, remove from the oven, squeeze the roasted lemon juice over the couscous and mix through. Toss the roasted vegetables through the couscous, transfer to a roasting dish and reheat in the oven for six to seven minutes.
4Remove the couscous from the oven, add the olives and serve garnished with basil or coriander, or a quick dressing made by mixing some sundried tomato paste and the remaining two dessertspoons of olive oil.