Giant Couscous & Roasted Vegetables Salad

AD | After a good rummage in my store cupboard and finding @merchantgourmet giant couscous, I decided to come up with this gorgeous salad, which I should say is good hot or cold. My advice would to make extra so that you can enjoy a portion cold the next day. Listed below are the ingredients that I used because I had them in my fridge, but please use what you have. Any kind in onion would work, as would lazy or frozen garlic. The peppers don’t have to be red and the aubergine can be swapped for courgettes or even diced butternut squash. If you don’t have Aleppo pepper, then chilli flakes, smoked paprika or finely chopped chilli will be gorgeous. Spinach can be replaced with any herbs you have growing in the garden or and handful of rocket and the couscous can be replaced with lentils, quinoa, rice or orzo. Basically the possibilities are endless. Let me know if you give it a go?

Serves 4-8

INGREDIENTS

2 red peppers - roughly chopped

1 aubergine - chopped

1 red onion - chopped into 8 wedges

3 cloves garlic - chopped

2 teaspoons Aleppo pepper/pul biber

Olive oil

Balsamic

450g Giant couscous

Stock cube

2 handfuls spinach

50g goats cheese

2 tablespoons pomegranate seeds

1/2 lemon

METHOD

Preheat the oven to 210 degrees

Throw all of the veg into a large roasting tin. Drizzle with oil and balsamic vinegar. Season and add the Aleppo pepper. Roast for 30 minutes or until cooked through and slightly charred.

Boil the couscous for 6 minutes with a stock cube. Drain and mix with the veg and spinach. Squeeze over lemon juice. Crumble the cheese on top and sprinkle with pomegranate seeds.