1 small eggplant, cut into medium cubes
1 medium piece pumpkin, peeled and cut in chunks
1 red onion, cut in thick slices
1 red capsicum, cut in thick slices
1 zucchini, cut into medium chunks
1 cup couscous
1 cup boiling water
½ cup cooked chick peas
½ cup coarsely chopped flat leaf parsley
½ cup coarsely chopped coriander
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/3 cup olive oil
2 teaspoons BYRON BAY CHILLI CO HEAVENLY HABANERO CHILLI SAUCE
¼ teaspoon ground cumin
Preheat oven to 250º. In a bowl, lightly coat eggplant with a drizzle of olive oil. Place on a baking sheet lined with baking paper and roast until just softened.
In separate batches, oil pumpkin, onion, capsicum and zucchini and roast separately. Allow to cool slightly.
While vegetables are roasting, prepare couscous by placing grains in a bowl and adding boiling water. Cover with cling film and allow grains to absorb all liquid.
To make dressing, combine garlic, lemon juice, vinegar, oil, chilli sauce and cumin. To assemble the salad, fluff couscous with a fork and transfer to a serving dish.
Add roasted vegetables, dressing , parsley and coriander and combine gently. Garnish servings with lemon wedges.
Substitute cooked quinoa for couscous. Add cooked chicken or beef, cubed tofu or nuts such as macadamia, slivered almonds or pine nuts.