Roasted Vegetable Couscous Salad

Preparation

1. Dice eggplant into bite sized pieces and place in a large mixing bowl. Salt with 1 - 2 tsp salt and toss to coat. Allow to sit and draw out the bitterness while prepping the other vegetables.
2. Dice the capsicum, zucchini and red onion into bite sized chunks and place in the same bowl.
3. Peel a whole bulb of garlic cloves and add to the capsicum bowl.
4. Cut the florets from the broccoli, peel and dice the stem or reserve for a stir fry or soup.
5. In yet another bowl place the couscous and any seasonings and set aside.
6. If using vegetarian sausages, you may have to pan fry them whole then dice, depending on consistency - the ones we like are dense and skinless, so we can dice and then pan fry.

Cooking

1. Using an air fryer - or fan forced oven... cook at 160 degrees celsius.
2. Drain the bitter liquid from the eggplant and toss in 2 tsp - 1 Tbsp olive oil. Fry for 20 minutes in 2 - 10 minute intervals. Once cooked, set aside in a large salad bowl and cover with a clean kitchen towel to retain some heat.
3. Toss the capsicum etc in 2 tsp - 1 Tbsp olive oil and cook for 20 minutes in 2 - 10 minute intervals, remove to the same salad bowl and continue.
4. Boil a kettle of water and add 1 cup of hot water to the couscous, allow to steep while the broccoli cooks.
5. Cook the broccoli for 10 - 12 minutes, any more at it will burn and go black.

Assembly

1. Fork through the couscous to loosen clumps.
2. Decant the vegetables plus any of the roasting liquid into the salad bowl with the couscous and sausage pieces, stir through roughly.
3. Add avocado chunks, torn butter-type lettuce and crumbled pieces of vegan feta if desired.