Roasted Vegetable Couscous Salad

Ingredients

• 180 g couscous
• 220 ml vegetable stock - hot
• 1 medium zucchini - diced
• 1 pcs bell pepper - diced
• 1 small red onion - cut into wedges
• 2 tbsp olive oil
• 1 pcs lemon - juice
• 2 tbsp parsley - chopped

Steps

1. Heat oven to 210 C.
2. Toss zucchini, pepper, and onion with half the olive oil.
3. Roast until tender and browned at the edges.
4. Pour hot stock over couscous, cover, and rest for 5 minutes.
5. Fluff couscous and fold through roasted vegetables, lemon juice, remaining oil, and parsley.