Prep and Cooking Time: 45 minutes Serves: 4-6
1 cup Couscous
1 Yellow Bell Pepper
1 Red Onion
4 Garlic Cloves
2 tbsp Fresh Parsley Finely Chopped
5 tbsp Extra Virgin Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp Maple Syrup
2 tbsp Light Soy Sauce (Reduced Salt)
1 tsp Dried Mix Herbs
½ tsp Black Pepper
Salt to taste
1 Vegetable Stock Cube
Preheat the oven to 200°C, gas mark 6.
Wash all the vegetables, cut the courgette in half and slice into ¼ inch dice.
Slice the bell pepper and onions, cut the aubergine into four quarters, slice into ¼ inch dice, and place them on a baking tray.
Peel the garlic cloves and place them with the vegetables; toss them with 2 tbsp of olive oil, dry mix herbs, salt and pepper.
Spread them out and roast them in the oven for 45 minutes until the vegetables are wilted and browned on the edges, stirring once halfway through.
Remove from the oven and let cool to room temperature.
Meanwhile, boil 1½ cups of water in a pan or kettle.
In a big bowl, add the couscous and vegetable stock cube, pour the boiling water, stir with a spoon, cover with cling film, let the couscous steam for 8-10 minutes and then fluff couscous with a fork.
Add the rest of the olive oil, red wine vinegar, maple syrup, soy sauce, black pepper, salt and roast garlic in a small bowl and mix the garlic thoroughly.
Combine the couscous with the roasted vegetables, parsley and the dressing in a bowl. Mix well, and taste if you need to adjust as necessary.
Serve warm or cold and with a meal or on its own.