Couscous Salad

The original version of this salad also uses broken-up pieces of pitta bread: this is a Middle-Eastern variation. The oven-roasted tomatoes are wonderful here (make them a day or so in advance, so they flavour the oil nicely) and you can vary the ingredients with different cheeses or herbs from time to time. This works very well served with yoghurt-marinated lamb. The dressing is light and not overpowering, so if you are serving the salad on its own, you could add a little extra lemon juice