Couscous Salad With Roasted Vegetables

• For the salad and dressing:
• 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
• For the roasted vegetables:
• 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

1. Pre-heat oven to 200 C / 395 F. Place all the vegetables (except broccoli) and garlic together in a bowl and toss with salt, pepper and olive oil. Lay them out on a foil-lined baking tray and roast for 30 minutes, turning once halfway through. Add the broccoli after 15 minutes. Let it cool to room temperature.
2. Tip the couscous into a bowl and add a pinch of salt. Pour in 1 cup of boiling water and cover for 10 - 15 minutes with a lid or cling film, by which time all the water will have been absorbed. Fork through to fluff it up slightly and set aside (if it's still got a bite to it, add a bit more boiling water and cover for a few minutes).
3. Take the garlic cloves out of the roasting tray and squeeze out the tender pulp into a small bowl. Break it down to a paste with a fork and add the Dijon mustard, honey, lemon juice, salt, and pepper. Mix well and pour into the now warm couscous and fork through.
4. Combine the couscous and roasted vegetables and top with fresh figs, torn mint leaves and pomegranate seeds. Best served warm.

salad, couscous, fresh figs, pomegranate seeds, mustard, honey, mint, freshly ground black pepper, salt, vegetables, tomatoes, yellow pepper, red pepper, red onion, garlic, olive oil

Taken from food52.com/recipes/35677-couscous-salad-with-roasted-vegetables (may not work)