Roasted Vegetable and Couscous Salad

1/2 butternut pumpkin, peeled, seeded and cut into 2cm pieces
Olive oil spray
1/2 Eggplant, cut into 2cm cubes
2 zucchinis, cut into 2cm pieces
3/4 cup couscous
1/2 red onion, finely sliced
1/2 red capsicum sliced
150 g baby rocket leaves, baby spinach or mixed lettuce

Dressing:
1 clove garlic
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1/3 cup extra virgin olive oil
1/4 teaspoon honey

Pre heat oven to 250 degrees c
Place pumpkin pieces in a deep baking tray and spray lightly with olive oil spray. Bake for 10 minutes then add the eggplant, zucchini and capsicum (also sprayed lightly with olive oil). Roast for a further 20 minutes or until cooked. Remove from the oven and set aside.
Cook couscous according to instructions on packet.
To make the dressing place all the ingredients in an air tight jar and shake until combined.
Once couscous is cooked, loosen with a fork until light and fluffy and place in a large salad bowl. Add the roast vegetables, onion, mixed lettuce leaves, avocado and cherry tomatoes. Mix the dressing through the salad and serve. Enjoy!

Serves 4

Per Serve:
801kj
192cal
11.7g Carbs
4.2g Protein
13g Total Fat
1.5g Sat Fat
5.6g Fibre