Roasted vegetable couscous salad with pomegranate and feta

Ingredients

• 2 red bell peppers
• 1 large zucchini
• 2 red onions
• 4 tbsp olive oil (plus extra for the vegetables)
• 1 tsp smoked paprika
• Salt and pepper to taste
• 250 g couscous
• 300 ml boiling vegetable stock
• 150 g feta, crumbled
• Seeds from 1 pomegranate
• Handful of fresh mint
• Handful of fresh parsley
• Juice of 1 lemon
• 1 tsp liquid honey
• 1 tsp Dijon mustard
• 1 garlic clove, finely grated

Instructions

1. 1

   Preheat the oven to 200°C (180°C fan).Cut the bell peppers, zucchini and red onions into large pieces. Spread them out on a baking sheet, drizzle generously with olive oil and season with salt, pepper and one teaspoon smoked paprika.Roast the vegetables for 25 to 30 minutes until tender and slightly browned at the edges. Give them a shake halfway through.Put the couscous in a large bowl, add 300 ml boiling vegetable stock, cover with a plate and let sit for 5 minutes. Fluff with a fork and stir in one tablespoon of olive oil.Make the dressing: mix the lemon juice, honey, mustard, garlic and 3 tablespoons olive oil into a smooth vinaigrette. Season with salt and pepper.Spoon the roasted vegetables over the couscous in the salad bowl. Pour the dressing over and gently toss everything together.Scatter the crumbled feta and pomegranate seeds over the salad. Finish with the fresh mint and parsley.Serve immediately or let cool and bring to room temperature before serving. Either works well.