Italian Couscous Salad

Directions

• 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.