Ingredients

The following ingredients have 8 Servings
  • 250 g Giant (Israeli) couscous
  • 10 Cherry tomatoes
  • 1 Courgette (zucchini) (diced)
  • 0.5 Aubergine (eggplant) (diced)
  • 2 Bell peppers (diced)
  • 1 Red onion (small; diced)
  • 1 tbsp Olive oil
  • 1 pinch Sea salt and black pepper
  • 60 g Feta (crumbled)
  • 80 g Olives (halved)
  • 10 Sun-dried tomatoes (chopped)
  • 4 tbsp Sun-dried tomato oil ((or olive oil))
  • 0.5 Lemon ((juice only))
  • 1 tbsp Honey
  • 1 tbsp Dijon mustard
  • 1 Pinch Sea salt and black pepper

Instruction

  • Put the vegetables in a baking tray and add the oil and stir. Put in a preheated oven at 190C/375F/Gas 5 for 35 minutes.
  • Add the couscous to a pan of boiling water and simmer for 8-10 minutes and then drain.
  • In a large bowl, add the couscous and vegetables. In a separate bowl, mix together the dressing and pour over the couscous and vegetables and mix well.
  • Put in to a serving bowl and add the olives, feta and sun-dried tomatoes.