Roasted Courgette And Couscous Salad

• 1 courgette sliced
• 1 1/2 peppers Mixed, I used yellow and red, roughly chopped
• 5/8 cup cherry tomatoes halved
• 2 spring onions chopped
• 1 1/8 cups couscous plain dried
• 1 1/4 cups vegetable stock
• 1 tablespoon dried mint
• 1 tablespoon extra-virgin olive oil and some extra to drizzle
• 2 tablespoons lemon juice
• 1 handful raisins

1. Preheat the oven to 220C. Put the peppers in a roasting tin, drizzle with some olive oil and season with some salt. Roast them in the oven for 25-30 minutes, tossing them halfway through.
2. Put the couscous in a large bowl with the raisins. Pour over the stock. Cover and leave aside for 5-10 minutes or until all the stock has been absorbed.
3. In the meantime, in a bowl, add the sliced courgettes, drizzle with some olive oil and some salt. Coat well. Place a griddle pan over high heat. Cook the courgettes for 4-5 minutes, turning halfway through until softened and browned.
4. On the same griddle pan, toss the tomatoes and spring onions for a few minutes until lightly browned.
5. Combine 2 tbsp extra virgin olive oil, lemon juice and the dried mint.
6. Fluff up the couscous with a fork. Add the courgettes, tomatoes and spring onions. Mix lightly. Drizzle with the olive oil, lemon and mint dressing. Season well and stir.

courgette, peppers, cherry tomatoes, onions, couscous plain, vegetable stock, mint, extravirgin olive oil, lemon juice, handful raisins

Taken from www.yummly.com/recipe/Roasted-Courgette-And-Couscous-Salad-1671570 (may not work)