Name: Couscous salad with roasted vegetable and harissa dressing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 2.00 aubergine cubed; 4.00 courgette cut into chunks; 10.00 ml salt; 500.00 g tomatoes peeled, wedges; 2.00 pepper yellow and red, deseeded, wedges; 2.00 large onions cut into segments; 60.00 ml fresh chillies 573; 4.00 garlic cloves, crushed; fresh basil handful, torn; 500.00 g couscous; stock vegetable; 40.00 ml harissa paste; 60.00 ml water; 60.00 ml fresh chillies 573; 60.00 ml lemon juice; 250.00 g feta cheese or goat's milk cheese, cubed; 125.00 ml olives pitted, sliced; 1.00 lettuce mixed salad leaves; fresh coriander handful; spring onions

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Ingredients (20)

2.00	aubergine — cubed
4.00	courgette — cut into chunks
10.00 ml	salt
500.00 g	tomatoes — peeled, wedges
2.00	pepper — yellow and red, deseeded, wedges
2.00	large onions — cut into segments
60.00 ml	fresh chillies — 573
4.00	garlic — cloves, crushed
	fresh basil — handful, torn
500.00 g	couscous
	stock — vegetable
40.00 ml	harissa paste
60.00 ml	water
60.00 ml	fresh chillies — 573
60.00 ml	lemon juice
250.00 g	feta cheese — or goat's milk cheese, cubed
125.00 ml	olives — pitted, sliced
1.00	lettuce — mixed salad leaves
	fresh coriander — handful
	spring onions

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Method:

Toss brinjal and courgettes in the salt and stand for one hour before rinsing and draining. (“degorging” the brinjal is optional)

Dry in a clean cloth. Toss tomatoes, brinjal, courgettes, peppers and onions in olive oil and put on a baking sheet. Scatter with garlic and basil. Roast for 20 minutes. Cool.
Cook couscous in chicken stock according to instructions. Cool.

DRESSING: Whisk together harissa paste, water, olive oil and lemon juice. Put couscous in a large wide salad bowl. Layer vegetables, cheese and olives. Top with salad leaves, coriander and spring onions. Just before serving, drizzle a little dressing over top and serve remainder in a jug to be added according to taste.