Directions
0/0 steps made- Pre-heat oven at 180C
- Cut the tomatoes in halves.
- Place the tomatoes and garlic in a lined baking tray. Drizzle with olive oil, salt and pepper
- Separately drizzle olive oil on baking tray and place one whole red bell pepper
- Place in the oven and set a timer for 40 mins.
- After the first 20-25 mins take out the garlic (soft but not burnt).
- Flip the pepper and continue to roast for the remainder of the time.
- Cook the couscous. Heat 1 tbsp olive oil and toast the couscous for 2-3 mins on medium heat.
- Add 1 cup boiling water and salt, cover and cook on low for 15 mins. Set aside to cool.
- Cut the pepper into strips and set aside with the tomatoes to cool.
- 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.
- 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.
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