1⁄4 butternut pumpkin, peeled, seeded and cut into 2 cm pieces
olive oil spray
1⁄2 eggplant, cut into 2 cm cubes
1 zucchini, cut into 2 cm pieces
3⁄4 cup couscous
3⁄4 cup boiling water
1⁄2 red onion, finely sliced
1⁄2 red capsicum, finely sliced
150g baby rocket leaves
1 clove garlic, crushed
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
1⁄3 cup extra-virgin olive oil
1⁄4 teaspoon honey
Preheat oven to 250ºC.
Place pumpkin pieces in a deep baking tray and spray lightly with oil to coat. Bake for 10 minutes then add the eggplant and zucchini (also sprayed lightly with oil).
Roast for a further 20 minutes or until cooked. Remove from oven and set aside.
Combine the couscous and boiling water in a bowl, mix with a fork, cover with plastic wrap and let stand for 7 minutes.
To make the dressing place all ingredients in an airtight jar and shake until combined.
Loosen the couscous with a fork until light and fluffy. Add the roast vegetables, onion, capsicum and rocket leaves. Mix the dressing through the salad until coated.