You can serve this dish on its own or with a salad.
Preheat the oven to 180 degrees.
Chop the tomato, zucchini, capsicum and onion into wedges. Peel the garlic but leave the cloves whole.
Toss the vegetables in the oil and honey. Sprinkle with salt and pepper. Bake until soft and beginning to caramalise. Approximately 30 minutes.
Meanwhile, heat the vegetable stock in a medium size pot. When the stock is just boiling add the couscous. Cover and leave for 10 minutes. Lift the lid and break up the couscous with a fork.
Remove the vegetables from the oven when they are ready, take out the garlic and chop. Add the garlic, the couscous, parsley, lemon zest and lemon juice. Combine well, add more salt if necessary and serve immediately.
1 small eggplant, sliced
1 red onion
4 cloves garlic
2 Tbsp oil*
1 Tbsp honey*
Good pinch salt*
2 cups of couscous
3 cups vegetable stock*
1 tsp lemon zest
Juice of a lemon
Handful of parsley
*may not be included in your Riverside Market Box