This salad can be served as a
vegetarian main course or as a
side dish. It is great to take on
picnics. Serves 6-8.
HOW TO MAKE IT
1. Heat the oven to 220°C/425°F/Gas 7. Place all the vegetables in the plastic bag. Add the oil and garlic, then shake the bag to coat the vegetables in the oil.
2. Place the oiled vegetables on the baking tray and roast them for 30 minutes until they are crisp at the edges and softened.
3. Put the couscous and bouillon powder into the mixing bowl. Add the boiling water, stir and cover the bowl to allow the couscous to steam for
20 minutes.
4. Fork the couscous through
gently to separate the grains.
Add the roasted vegetables and
season with pepper.
5. Pile the Roasted Vegetable
Couscous into a serving dish.
Sprinkle both the Feta cheese
and the torn basil on top.
Serve warm.