Mediterranean Pearl Couscous Salad

Couscous pearls, also known as Israeli couscous or 'Ptitim' is made from semolina flour and considered a healthier alternative to pasta. It takes longer to cook than regular couscous (requires boiling) and has an 'al-dente' texture but we love it! This salad is perfect for summer nights and great to make in bulk.

Ingredients:

• 2 cups pearl couscous

• 1/2 a red onion

• 1 red capsicum

• 1/2 an eggplant

• 1 small zucchini

• 3 tbsp extra virgin olive oil

• 1/2 tsp fennel seeds

• 1/2 tsp dried thyme

• 1 1/2 tsp powdered cumin

• 1 1/2 tsp sweet paprika

• 1/2 tsp powdered garlic

• 1 small lemon

• 1/4 cup of pitted kalamata/black olives chopped

• 1 cup baby spinach leaves

• 1 cup rocket leaves

• A handful of mint leaves.

• Sea salt flakes

Method:

1. Start by adding 4 and 1/2 cups of water to a small pot and bring to the boil.

2. Preheat the oven to 190 degrees celcius. Chop the vegetables into small pieces (2cm) and transfer to a baking tray.

3. Once the water is boiled, add the couscous and a sprinkle of salt to the water. Make sure to check on the couscous every now and then, stirring so they don't stick together.

4. Drizzle the olive oil over the vegetables and add the spices and a generous pinch of salt. Mix with your hand to combine and evenly spread the vegetables on the tray. Put in the oven for 20 minutes or until vegetables look nicely roasted and are soft.

5. Check on the couscous again and taste one of the pearls to see if it's cooked. If it isn't al-dente then leave it on the stove (you may need to add more water if it hasn't absorbed it all).

6. When the couscous is ready, transfer to a colander and rinse with cold water to wash away the starchy water. Pour couscous into a bowl as well as the roasted veg, olives, spinach, rocket and mint leaves. Zest half the lemon and squeeze all the juice onto the salad. Drizzle some more olive oil and a sprinkle of sea salt. Mix the salad to combine and serve. Store in the fridge for up to 3 days.