Roasted vegetable and couscous salad recipe

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A versatile salad of roasted zucchini, aubergine, peppers and onions with whole wheat couscous, feta, mint, parsley and toasted almonds.

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Ingredients

Produce

1 Aubergine/brinjal, large

1 small bunch Mint and parsley

2 tsp Oregano or herbs de provence, dried

1/2 cup Raisins

1 Red onion, large

10 Spring onions, red or green

1/2 cup Sultanas

350 g Zucchini/courgette

Canned Goods

2 cups Vegetable stock

Pasta & Grains

2 cups Wholewheat couscous

Baking & Spices

2 Peppers, red or yellow

Oils & Vinegars

7/16 cup Olive oil

2 tbsp Sherry or red wine vinegar, good

Nuts & Seeds

100 g Almonds, roasted

Dairy

100 g Feta