Roast Vegetable Couscous Salad

Next time you whip up some seasonal roast vegetables, leave some aside and use them the next day in this luscious lunchtime, couscous salad. I've made this a few times now and love all the flavour!

To make

• Prepare couscous (in a bowl place 1-2 cups of organic couscous and cover with boiling water and 1/2 t turmeric, 1 t curry powder and a pinch of salt. Cover bowl and leave for five minutes).
• Add roast vegetables such as potato, sweet potato, carrots, parsnips and onions.
• Toss in some marinated vegetables too, such as artichokes and olives.
• You can also spritz a bit of lemon juice for an extra zing and freshness.
• Lastly, add a big handful of fresh coriander and mix it all together. Divine!