Cous Cous Roast Vegetable Salad, with Preserved Lemons

Roast one large eggplant, sliced, one large red pepper, sliced, in a dish with olive oil or coconut oil, salt or a spice blend.

Cook 1 cup of cous cous (Pour 1¼ hot water on 1 cup of cous cous in a bowl and stand for 10 minutes).

Separate the cous cous with a fork and a little olive oil. Mix in the roasted  vegetables, some oyster mushrooms, fried in coconut oil and tamari, some rocket, chopped, and 1/4 finely sliced preserved lemon.

Dress the salad with some oil and balsamic vinegar, if you like.