Couscous And Vegetable Salad - cooking recipe

Ingredients

1 (12 oz) jar roasted eggplant, drained, 1 tbsp oil reserved
1 (7 oz) jar sun-dried tomatoes, drained, 1 tbsp oil reserved
1 tbsp Moroccan seasoning
1/2 None lemon, zested and juiced
10.5 oz couscous
4 cups baby arugula
None None tzatziki, to serve

Preparation

Combine 1 2/3 cups boiling water with reserved oil, seasoning and lemon zest and lemon juice. Add couscous, cover and set aside for 4 mins. Fluff up with a fork and season. Fold in arugula.
Serve couscous topped with eggplant, tomatoes and a dollop of tzatziki.