Roasted Vegetable Couscous Salad with Harissa-Style Dressing

deliaonline.com

Carotwit

subheading: For the roasted vegetables:

1 small aubergine

2 oz (50 g) pitted black olives, chopped

1 heaped tablespoon capers, drained

salt and freshly milled black pepper

2 medium courgettes

1 lb (450 g) cherry tomatoes, skinned

1 small red pepper, de-seeded and cut into 1 inch (2.5 cm) squares

1 small bulb fennel, chopped

1 large onion, sliced and cut into 1 inch (2.5 cm) squares

2 fat cloves garlic, crushed

2 tablespoons fresh basil leaves, torn so that they stay quite visible

3 tablespoons extra virgin olive oil

subheading: For the couscous:

10 oz (275 g) medium couscous

18 fl oz (500 ml) vegetable stock (or see related recipe below to make your own)

4 oz (110 g) firm goats' cheese

salt and freshly milled black pepper

subheading: For the salad:

1 x 3 oz (75 g) packet mixed salad leaves (such as lettuce, coriander leaves, flat-leaf parsley, rocket)

subheading: For the dressing:

4 fl oz (110 ml) extra virgin olive oil

1 rounded teaspoon cayenne pepper

2 level tablespoons ground cumin

2 heaped tablespoons tomato purée

4 tablespoons lime juice (about 2 limes)

subheading: To garnish:

1 level tablespoon black onion seeds

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