Mediterranean Roasted Vegetable and Giant Couscous Salad

• 400 gaubergine, cut into 2 cm chunks
• 2courgettes, cut into 2cm half-moons
• 2red peppers, deseeded and cut into 3cm pieces
• 2red onions, cut into wedges
• 4 tbspolive oil
• 1 tspdried oregano
• 1 tspsmoked paprika
• 300 ggiant couscous
• 500 mlhot vegetable stock
• 4 tbspextra virgin olive oil
• 60 mllemon juice
• 2garlic cloves, finely grated
• 1 tspDijon mustard
• Fine salt, to taste
• 200 gfeta cheese, crumbled (optional)
• 15 gflat-leaf parsley, chopped, optional (optional)
• 15 gmint leaves, torn, optional (optional)
• 4spring onions, thinly sliced (optional)
• 40 gpine nuts, toasted in a dry pan (optional)
• ½ tspchilli flakes (optional)
• 1 tbspolive oil (optional)
• 120 gdrained olives, optional (optional)
• Finely grated lemon zest (4 g)
• Black pepper, to taste

Method

1. 1Heat the oven to 220°C/200°C fan. Spread the aubergine, courgette, peppers and red onion across two large baking trays in a single layer; don't crowd them. Crowded vegetables steam in their own moisture; spaced ones char and caramelise at the edges.
2. 2Drizzle with the 4 tbsp roasting oil, scatter over the oregano and smoked paprika, and season with salt and pepper. Toss and roast for 30–35 minutes, turning halfway, until browned at the edges and the aubergine is completely tender.
3. 3While the vegetables roast, toast the optional pine nuts, if using, in a dry pan over medium heat for 2–3 minutes, shaking constantly, until pale gold and nutty; they catch in seconds once they turn, so don't wander off. Tip onto a plate to stop the cooking.
4. 4Bring the stock and 500 ml water to the boil in a medium saucepan. Add the giant couscous and cook for the packet time, usually 8–10 minutes, until tender with a little bite. Add boiling water if needed to keep it submerged. Drain and tip into a large serving bowl.
5. 5Whisk the 4 tbsp extra virgin olive oil, lemon zest, 45 ml lemon juice, garlic and Dijon mustard. Season lightly and taste. Reserve the remaining 15 ml lemon juice for the finished salad.
6. 6Pour two-thirds of the dressing over the warm couscous and toss well. Warm grains drink in flavour the way cold ones can't, so this is your seasoning moment.
7. 7Once the vegetables come out of the oven, tip them straight onto the couscous, scraping in every sticky charred scrap from the trays. Fold through gently so the vegetables don't break down.
8. 8Add any optional spring onions, chopped parsley and torn mint being used, then fold in the remaining dressing. Taste and add the reserved lemon juice gradually if needed.
9. 9Serve with any of the optional crumbled feta, toasted pine nuts, chilli flakes, olives and finishing tablespoon of olive oil if using.

Per serving

kcal

638

protein

14.7g

fibre

11.3g

carbs

82.3g

fat

28.8g