How to make a roast veggie & pearl couscous salad

This roast veggie & pearl couscous salad (RECIPE BELOW) makes for a delicious dinner option or the perfect accompaniment to a festive feast. Satisfy and impress this Christmas by topping this hearty salad with fetta, oregano and a drizzle of extra virgin olive oil.
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ROAST VEGGIE & PEARL COUSCOUS SALAD
Serves 8 Prep 20 mins (+ cooling time) Cooking 40 mins
2 red capsicums,
seeded, quartered
2 large zucchini,
cut into 3cm pieces
1 eggplant, cut into 3cm pieces
2 red onions, cut into thin wedges
250g cherry tomatoes
250g pearl couscous
120g pkt Coles Australian Baby Spinach & Rocket
2 tbs extra virgin olive oil
2 tbs white wine vinegar
100g fetta, cut into 2cm pieces
1 tsp dried oregano
1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the capsicum, zucchini, eggplant and onion on the lined trays. Roast for 40 mins or until light golden and tender. Set aside to cool.
2. Meanwhile, line a baking tray with baking paper. Place the tomatoes on the lined tray and roast for 20 mins or until tomatoes just collapse.
3. Cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water until cool. Drain well. Transfer to a bowl.
4. Thickly slice the capsicum. Add to the couscous in the bowl with the spinach and rocket, zucchini, eggplant and onion. Drizzle with oil and vinegar. Toss to combine. Arrange on a large serving platter. Top with fetta. 5.Sprinkle with oregano. Serve with extra virgin olive oil.
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