Couscous and roasted vegie salad
1 ½ cups (375ml) boiling water
310g jar grilled eggplant, drained, oil reserved
200g jar roma dried tomatoes, drained, oil reserved
1 tablespoon moroccan seasoning
grated rind and juice of 1/2 lemon
1 ½ cups (300g) couscous
75g baby rocket
250g tub tzatziki
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Combine boiling water, 2 tablespoons of strained, reserved oil from roasted vegetables, seasoning and lemon rind and juice in a large bowl. Stir in couscous and stand, covered, for 3 minutes. Fluff with a fork and season to taste. Fold through rocket leaves.
2. Serve couscous topped with roasted vegies and a dollop of tzatziki.