Roasted Vegetable Couscous Salad With Harissa-Style Dressing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the roasted vegetables

10 ounces medium couscous

salt & freshly ground black pepper

For the salad

2 tablespoons tomato puree

1 tablespoon black onion seeds

3 ounces mixed salad greens or baby greens

2 ounces pitted black olives , chopped

For the dressing

1 tablespoon capers , drained

2 fat garlic cloves , crushed

1 small red pepper, de-seeded and cut into 1 inch (2.5 cm)

4 fluid ounces extra virgin olive oil

1 teaspoon cayenne pepper

1 small eggplant

1 large onion , sliced and cut into 1 inch (2.5 cm)

18 fluid ounces vegetable stock

4 tablespoons lime juice (about 2 limes)

4 ounces firm goat cheese

3 tablespoons extra virgin olive oil

1 small fennel bulb , chopped

1 lb cherry tomatoes , skinned

To garnish

For the couscous

2 medium zucchini

2 tablespoons fresh basil leaves , torn so that they stay quite visible

2 tablespoons ground cumin

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