CousCous Salad with Roasted Vegetables

Salads are obviously healthy, but can be incredibly boring. I had a packet of Cous Cous and was wondering what to do with it, when I remembered a sald I had at M&S. It was very very tasty and filling!

CousCous: 1/2 cup
Chickpeas: 1 tin, drained.
Mixed chopped Veggies: aubergines, carrots, potato, onion, Swede, Courgette: total 2 cups
Garlic: 2 whole, unpeeled cloves
Salt
Olive Oil
Butter: a small teaspoon
Cumin Powder: 1 tsp
Lemon
Mixed Salad Leaves

--Take the couscous in a bowl. Add the butter, some salt and pour 1.5 times boiling water and cover and leave for 10 minutes.

--Pre-heat oven to 200C.

--Take a baking tray, add the veggies and garlic and mix in olive oil and cumin.

--Bake for about 30 minutes or until the veggies are well roasted. You can prepare this in bulk and store in a fridge for upto 3 days.

-- Now, combine the chickpeas and couscous. Add the cooled mixed veggies, season with some lemon and adjust salt.

--Serve on a bed of salad leaves.

An added flavour would be Mint/Basil Leaves. But entirely optional.