Couscous Salad With Roasted Vegetables -- Delia Smith

• 10 ounces couscous
• 18 ounces vegetable stock
• assorted roasted vegetables, as desired
• 1 fennel bulb, roasted and fronds reserved
• 4 ounces goats' spreadable cheese with garlic and herbs or 4 ounces feta
• 2 tablespoons tomato paste
• 4 tablespoons lime juice
• 4 ounces olive oil
• 4 tablespoons roasted cumin seeds
• 1 teaspoon cayenne
• 1 head lettuce
• 3 cups mesclun
• 1 cup spinach
• 1 tablespoon nigella seeds (kalonji)

1. Roast desired vegetables in hot oven, 400u0b0F.
2. Toast cumin seeds in hot, heavy pan. Remove to mortar and pestle when toasted. Grind as desired.
3. Prepare couscous by covering couscous with hot vegetable stock.
4. While couscous is plumping, prepare dressing by mixing tomato paste, lime juice, olive oil, cumin seeds and cayenne.
5. Arrange layer of greens on large plate.
6. Arrange roasted vegetables plus fennel over greens.
7. Scatter blobs of goats' cheese over vegetables.
8. Arrange remaining greens and scatter fennel fronds over the top.
9. Sprinkle with nigella seeds.
10. Dress salad at the table.

couscous, vegetable stock, vegetables, fennel bulb, spreadable cheese with garlic, tomato paste, lime juice, olive oil, cumin seeds, cayenne, head lettuce, spinach, nigella seeds

Taken from www.food.com/recipe/couscous-salad-with-roasted-vegetables-delia-smith-490868 (may not work)