Mediterranean Vegetable & Tabouli Couscous

Method

1. 1. Step 1

      Prepare the tzatziki sauce by mixing in a small bowl yoghurt, cucumber, lemon juice and salt and pepper. Keep refrigerated in an airtight container

   2. Step 2

      Pre-heat fan-forced oven to 180°C

   3. Step 3

      Place eggplant, zucchini, capsicum and pumpkin on a baking tray and drizzle with extra virgin olive oil, mixed herbs and pepper and bake for 25 minutes until roasted

   4. Step 4

      In the last 10 minutes, toss chickpeas on a tray to coat in the oil and bake for the remaining time

   5. Step 5

      Whilst vegetables are roasting, prepare couscous to recipe instructions and set aside

   6. Step 6

      Finely chop parsley and cut cucumber and tomato into small cubes. Combine parsley, cucumber and tomato in a medium bowl until mixed together

   7. Step 7

      When vegetables are roasted, let cool for 5-10 minutes then combine with couscous tabouli mixture and serve evenly between two bowls

   8. Step 8

      Dress salad with a drizzle of extra virgin olive oil and tzatziki

2. Additional Comments

   1. The tzatziki sauce can be prepared in advance and stored in the fridge for up to 3 days.