Mediterranean Vegetable & Tabouli Couscous

Prepare the tzatziki sauce by mixing in a small bowl yoghurt, cucumber, lemon juice and salt and pepper. Keep refrigerated in an airtight container

Pre-heat fan-forced oven to 180°C

Place eggplant, zucchini, capsicum and pumpkin on a baking tray and drizzle with extra virgin olive oil, mixed herbs and pepper and bake for 25 minutes until roasted

In the last 10 minutes, toss chickpeas on a tray to coat in the oil and bake for the remaining time

Whilst vegetables are roasting, prepare couscous to recipe instructions and set aside

Finely chop parsley and cut cucumber and tomato into small cubes. Combine parsley, cucumber and tomato in a medium bowl until mixed together

When vegetables are roasted, let cool for 5-10 minutes then combine with couscous tabouli mixture and serve evenly between two bowls

Dress salad with a drizzle of extra virgin olive oil and tzatziki