Warm Cous Cous, Vegetable and Feta Salad

Ingredients

• 1 red pepper, deseeded and cut into quarters
• 2 zucchini, thickly sliced
• 2 garlic cloves
• 2 tablespoons olive oil
• 12 ounces couscous
• 9 ounces cherry tomatoes, halved
• 6 ounces feta cheese, crumbled
• 12 basil leaves, finely shredded
• 1 lemon, cut into wedges

For the dressing

• 1 tablespoon white wine vinegar
• 1 tablespoon basamic vinegar
• 4 tablespoons olive oil
• 1 lemon, juice
• salt & freshly ground black pepper

Directions

1. 1

   Preheat the oven to 425°F.

2. 2

   Place the peppers, zucchini and garlic cloves in a bowl with a little oil and stir to coat everything lightly. Tip into a roasting tin and roast for 30 minutes, until tender.

3. 3

   Meanwhile, pour 2 1/2 cups boiling water over the cous cous and leave to soak until all the water has been absorbed.

4. 4

   Remove the vegetables from the oven and discard the garlic cloves.

5. 5

   Place the peppers in a plastic bag, knot the end and leave for 10 minutes; then peel off the skin and cut the flesh into strips.

6. 6

   Place the couscous in a large serving bowl. Stir well to break up any lumps and add the warm vegetables, cherry tomatoes, feta and basil.

7. 7

   Toss together. Whisk all the dressing ingredients together and pour over.

8. 8

   Serve.