Roasted Eggplant and Zucchini with Pearl Couscous

Preheat the oven to 180–200˚C (360–390˚F) and bring a large saucepan of water to the boil.

Toss the eggplant, zucchini and red onion with the olive oil, cumin and a generous pinch of salt, then spread on a baking tray and bake for 25–30 minutes, or until golden brown, giving them a toss about halfway through the cooking time. Once cooked, leave to cool on the tray for 10 minutes.

Once the water is boiling, add the couscous and a generous pinch of salt and cook for approximately 8 minutes, or until al dente. Once cooked, drain and rinse in cold water, then shake off any excess water.

Make the dressing by adding dressing ingredients - olive oil, apple cider vinegar, pomegranate molasses, Dijon mustard, sumac, salt and garlic in a glass jar and shaking well.

Place the cous cous in a large mixing bowl along with half the dressing and the chopped dates.

When ready to serve, add the rocket and herbs to the couscous and toss to combine. Transfer half the couscous to a serving platter and top with half the roasted veggies, goat’s cheese and pistachios. Repeat with the remaining ingredients, drizzle with the rest of the dressing and serve.