b'Mediterranean COUS COUS SALADSERVES 4ONE LESSONThis delicious Mediterranean Salad is made with easy to prepare couscous and vitamin boosting roasted veggies. Try adding Halloumi to make an extra tasty and nutritious salad. VD D T R A E N C O U S C E I S S A L A U O A N R E MINGREDIENTS METHOD 125g couscous1.Preheat oven to 200C /gas mark 6. 2.Prepare, chop and slice all the vegetables vegetables of choice and cheese ready to oven roast.from list below to roast:3.In a large roasting tin mix chopped vegetables1 red onion, cut into and halloumi with 2 tablespoons of oil, half thin wedges the herbs and seasoning.1-2 cloves of chopped4.Spread out in a single layer and roast in the garlicoven for about 20 minutes until tender.1 yellow, red or green5. Make the stock by boiling a kettle, placing peppers, deseeded the stock cube into a measuring jug and and sliced adding 250ml boiling water, stirring well. 1 courgette, slicedWhile waiting for the vegetables to cook,Small packet cherrystart your end of lesson routine.tomatoes 6. Once cooked, remove vegetables from3 tablespoons olive oil the oven, scatter the couscous over theOne vegetable stock cube vegetables and pour in 250ml of vegetable250mls of boiling waterstock. Cover tightly with foil and cook for10 minutes more. Optional extra7.Remove the tin from the oven and fluff up ingredients:the couscous with a fork. Season and taste.200g halloumi or feta8. Decorate with some fresh herbs and serve cheese, cubed in a presentation bowl.50g pitted olives Pomegranate seeds NUTRITION Fresh herbs to garnishMARKS UPCrusty bread to serve ProteinCarbohydrate CONSIDER ADDING YOUR OWN BLEND OF INTERESTING Vitamin A, B & C SEASONINGS, DECORATE WITH FRESH HERBS OR CalciumPOMEGRANATE SEEDS AND SERVE WITH CRUSTY BREAD.'