Couscous salad with roasted vegetables

Put the couscous in a large bowl, pour it boiling water and let it soak for 5 minutes. Cut the zucchini and bell pepper into cubes, the fennel into thin parts and the garlic fine.

Spoon the courgette, bell pepper, fennel, half of the garlic and the oil into a bowl. Season with pepper and salt.

Heat a large frying or skillet with non-stick coating. Roast the vegetables in the dry pan over medium-high heat for 6-8 minutes until al dente. Remove them from the pan.

Heat the remaining oil, and fry the rest of the garlic. Add the minced meat, season to taste with pepper and salt and fry until tender and done. Meanwhile, roast the pine nuts and finely chop the basil. Spoon the minced meat with the vegetables.

Stir in the couscous with a fork and mix with the vegetable-minced mixture, rocket, basil and pine nuts. Season to taste with pepper and salt and scoop on a large scale. Sprinkle the cheese over the lukewarm couscous salad.