Couscous salad with roasted vegetables

Ingredients

• For the salad and dressing:
• 1 cup couscous
• 4 fresh figs, quartered
• 1/4 cup pomegranate seeds
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• A few mint leaves
• Freshly ground black pepper
• Salt
• For the roasted vegetables:
• 2 tomatoes, cut into wedges
• 1 yellow pepper, de-seeded and sliced lengthways
• 1 red pepper, de-seeded and sliced lengthways
• 1 red onion, cut into wedges
• 5 cloves of garlic, skins on
• 1/4 cup olive oil

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