Roasted Vegetable Couscous with Mutti’s Mint & Redcurrant Dressing

Take some red/orange/yellow peppers, courgettes, onions, carrots and any other similar vegetables you fancy, chop into chunks and along with some large ripe halved tomatoes, arrange in a baking tray.  Drizzle with a little rapeseed oil and roast in an oven for 30 minutes.  Put the couscous into a deep ovenproof dish, pour over boiling water, cover and place in the oven along with the vegetables for 15 minutes.  Fluff up the couscous with a fork, mix in the vegetables and pour a generous helping of Mutti’s over the top.  Stir through and serve – yum yum!