Couscous Salad

Serves 4

200g Macro organic couscous
200 ml Bouillon organic vegetable stock
1/2 organic pumpkin, cut into 20mm cubes and baked
300g organic red capsicum, diced
200 grams organic tomato, diced
400 grams organic zucchini, sliced and blanched
2 tablespoons chopped organic coriander
2 tablespoons organic chopped parsley
300 grams organic roasted tomato or Muirs organic whole peeled tomato

Dressing (makes 600ml)

1 tablespoon Westbrae organic mustard
1 teaspoon Macro organic southern ocean seasalt
1 teaspoon Saunders organic pepper
100 ml Macro organic brown rice vinegar
100ml boiling water
zest and juice of one lemon
200ml Macro organic sunflower oil
2 tablespoons Macro organic tahini

Add vegetable stock to couscous and allow to absorb for 5 mins.
Transfer couscous to a large bowl and combine all ingredients.
Add dressing to taste.