Roasted vegetable and giant couscous with salsa verde dressing - Kathryn Bruton Food & Drink

Ingredients

• 2 medium aubergines
• 2 medium courgettes
• 3 peppers, red, orange and yellow
• 1 red onion, finely sliced
• 2 sprigs of rosemary, leaves picked
• 5 sprigs of thyme, leaves picked
• 3 tbsp olive oil
• 1 vegetable or chicken stock cube
• 100g giant cous cous
• 1 1/2 tbsp salsa verde dressing
• 5g parsley, finely chopped, to garnish
• salt and pepper
• 1 clove of garlic
• 4 cornichons
• 2 tablespoons capers
• 5 anchovies
• 40g flat leaf parsley
• 20g mint
• 10g dill
• 10g tarragon
• zest and juice of 1 lemon
• 6 tablespoons olive oil
• 3 tbsp red wine vinegar
• 1 1/2 tbsp dijon mustard