Moroccan Couscous Bowl

Moroccan Couscous Bowl

Directions

Serves 2-4

Pre-heat the oven to 200°C. Slice the courgette and chop the eggplant into 2cm pieces. Season the courgette, eggplant and broccoli with moroccan spice and coat in oil and roast in the oven for 20 minutes or until cooked to your liking. Prepare couscous as per packet instructions.

Assemble your bowl by layering the Continental salad at the bottom, then adding the cooked couscous, courgette, broccoli, eggplant, cherry tomatoes and top with olives, parsley and lemon wedges. Serve with Balsamic Vinaigrette from the Continental pack on the side.