Couscous salad with roasted vegetables

Indulge in a delightful symphony of flavors with a couscous salad bursting with the goodness of perfectly roasted vegetables. Savor the taste!

Ingredients:

• 1 cup couscous
• 4 fresh figs, quartered
• 1/4 cup pomegranate seeds
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• A few mint leaves
• Freshly ground black pepper
• Salt
• 2 tomatoes, cut into wedges
• 1 yellow pepper, de-seeded and sliced lengthways
• 1 red pepper, de-seeded and sliced lengthways
• 1 red onion, cut into wedges
• 5 cloves of garlic, skins on
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 200 degrees Celsius or 200 °C. Combine all the vegetables (excluding broccoli) and garlic in a bowl. Season with salt, pepper, and olive oil. Transfer the mixture onto a baking tray lined with foil. Roast in the oven for 30 minutes, remembering to flip halfway through. Introduce the broccoli to the roasting vegetables after the initial 15 minutes. Allow the cooked vegetables to cool down to room temperature.
2. In a bowl, place the couscous and season with a bit of salt. Pour one cup of boiling water over the couscous and cover it for 10 to 15 minutes using either a lid or cling film. After this time, the water should be fully absorbed. Gently fluff the couscous with a fork and set it aside. If the couscous is still too firm, add a small amount of boiling water, cover, and let it sit for a few more minutes.
3. Extract the roasted garlic from the baking tray and squeeze out the softened pulp into a small bowl. Mash it into a paste using a fork. Add Dijon mustard, honey, lemon juice, salt, and pepper to the garlic paste. Combine well and pour over the now-warmed couscous. Gently mix the dressing into the couscous with a fork.
4. Mix the cooked couscous with the roasted vegetables. Top the dish with sliced fresh figs, torn mint leaves, and pomegranate seeds. This dish is most enjoyable when served warm.

Summary:

• Calories: 1596 kcal
• Fat: 58 g
• Protein: 33 g
• Carbs: 247 g
• Potassium: 2423 mg
• Magnesium: 210 mg