Ingredients

In advance it is necessary to prepare the eggplant and zucchini. Cut them pieces where the 2.5 cm and mix with a teaspoon of salt and put under the press in a colander. After an hour, take juice, eggplant and zucchini can get to put on a paper towel to soak up the remnants of the juice.

Preheat the oven to 240 degrees. In a large bowl mix eggplant, zucchini, tomatoes, cut into squares of 2.5 cm onions and bell peppers, and Basil. Add 3 tablespoons of olive oil, razdelyaet garlic, sprinkle with salt and pepper and stir again so that the vegetables were evenly coated with butter. Spread the mixture on the frying pan and put on 30-40 minutes (when the edges of the vegetables are covered with a brown crust) in the oven.

While the vegetables baked in a small deep bowl, thoroughly mix all of our indgredient for the sauce (except salad leaves). Also cut goat cheese about the same size as the zucchini.

Once you got the vegetables from the oven, sprinkle with chopped olives and capers and begin to cook the couscous. Take a big transparent bowl (heat resistant), and pour the couscous, pour the boiling broth, add salt-pepper to taste and leave for 5 minutes. After 5 minutes all water is absorbed. The first layer is ready. Stir with a fork the couscous to give it a crumbly state.

Then add the warm roasted vegetables and goat cheese.

Pour on top of lettuce and sprinkle them with our sauce. We sprinkled a tablespoon of Kalindi (Nigella). Immediately, before it gets cold, serve in the same bowl and the sauce in a separate bowl. Each imposes itself on the plate, all the layers of lettuce and the taste watering sauce. PS have this recipe put on a little-known website, now I want to share with you.