Roasted Vegetable Couscous

1/4 butternut pumpkin, diced
Olive oil spray
1/2 eggplant, diced
1 zucchini, diced
1 cup uncooked couscous
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
150g rocket leaves

Dressing
1 clove garlic, crushed
2 tsp red wine vinegar
1 tsp balsamic vinegar
1/3 cup olive oil
1/4 tsp honey

Preheat oven to 250C. Place pumpkin pieces in a tray and spray lightly with oil. Bake for 10mins then add the eggplant and zucchini sprayed lightly with oil. Roast for a further 20mins or until cooked. Remove from oven and set aside. Prepare couscous as per packet. To make dressing place all ingredients in airtight jar and shake until combined. Add roast vegetables. onion, capsicum and rocket leaves to cooked couscous. Mix dressing through until coated.
Serves 4