Directions

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  1. Pre-heat oven at 180C
  2. Cut the tomatoes in halves. 
  3. Place the tomatoes and garlic in a lined baking tray. Drizzle with olive oil, salt and pepper
  4. Separately drizzle olive oil on baking tray and place one whole red bell pepper
  5. Place in the oven and set a timer for 40 mins.
  6. After the first 20-25 mins take out the garlic (soft but not burnt).
  7. Flip the pepper and continue to roast for the remainder of the time.
  8. Cook the couscous. Heat 1 tbsp olive oil and toast the couscous for 2-3 mins on medium heat.
  9. Add 1 cup boiling water and salt, cover and cook on low for 15 mins. Set aside to cool.
  10. Cut the pepper into strips and set aside with the tomatoes to cool.
  11. Prepare the dressing: Add the roasted garlic to a blender (or a jar if using an immersion blender) along with the remaining dressing ingredients (vinegar, dried mixed herbs, Dijon mustard, honey, ¼ cup olive oil), salt and pepper. Blend until smooth.
  12. Assemble: Add the couscous to a large bowl with all the other salad ingredients (except the tomatoes and peppers) and toss with the dressing. Fold in the tomatoes and peppers gently.