Roasted Vegetable Couscous Salad with Preserved Lemons


Heat the oven to 200C/gas 6. Place the vegetables on a large, non-stick baking tray. Drizzle with a little olive oil and season.

Roast for 15-20 minutes or until the vegetables are just starting to char at the edges. Place the couscous in a wide bowl, pour over boiling water to just cover and season.

Cover and allow to stand for 15 minutes, or until all the liquid has been absorbed. Fluff up the couscous with a fork and place in a shallow serving platter.

To make the dressing, mix together the orange juice, olive oil, garlic, cumin and cinnamon and season.

Fold the roasted vegetables, lemons and herbs through the couscous, then pour over the dressing and toss. Just before serving, scatter over the pine nuts, pomegranate seeds and feta, and serve immediately.

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