Roasted vegetable couscous salad is an easy adaptable meal to add whatever you have in and need to use up if you are short on ingredients. A family favourite it is easy to make and full of flavour.
150g Feta cheese
100g Pomegranate seeds
1 red pepper, deseeded and cut into bite size pieces
1 yellow pepper, deseeded and cut into bite size pieces
1 medium aubergine, cubed
1 courgette, cubed
2 small red onions
1 Lemon, juice of
Large handful of coriander leaves
Large handful of mint leaves
Place all the vegetables on a large non-stick baking tray in a single layer and roast in a preheated oven 200°c, 400°f Gas 6, for 15-20 minutes.
Put the dried couscous in a large bowl and pour enough boiling water over to just cover the grains and the freshly squeezed juice of one lemon. Set aside for 10 minutes without stirring.
When the vegetables are cooked and the couscous has absorbed all the water mix both together and add pomegranate seeds, feta cheese and the fresh mint and coriander and stir to combine.
Keywords: feta salad. couscous salad