Roasted vegetable couscous salad

To create this delicious roasted vegetable couscous salad, simply roast your favourite veggies and toss them through couscous with a generous dash of Pronto Mama Greek Slow-Roasted Tomatoes.

Pronto Mama Recipe Roasted Vegetable Cous Cous SaladServes: 2

INGREDIENTS

2 cups couscous
2ml fine salt
1 aubergine, diced
200g sliced courgettes
1 red pepper, cut into diamonds
1 yellow pepper, cut into diamonds
45ml olive oil
Sea salt
Freshly ground black pepper
100g Greek Pronto Mama Slow Roasted Tomatoes
50g wild rocket


METHOD

  • Preheat the oven to 180°c.
  • Place the couscous into a large pot and add 2 cups of boiling water and a pinch of salt. Cover the pot and set aside.
  • Place the aubergine courgettes and peppers into a roasting tray and drizzle with 30mls of olive oil, salt and pepper. Roast for 20 minutes or until cooked through.
  • Break up the couscous with a fork and drizzle with the remaining olive oil. Mix in the vegetables and Greek Pronto Mama. Serve hot or cold garnished with rocket.