Roasted Veg Cous Cous Salad

Ingreds:
Red Capsium
Red Onion
Pumpkin
Carrot
Garlic
Cous Cous
Bulgarian Feta
DeSeeded Kalamata Olives
Red Wine Vinegar
Oilve Oil
Cous Cous

Roast vegetables with olive oil and whole peeled garlic cloves.
Cut into small pieces, and stir through cous cous (cooked according to package directions). Then stir through crumbled feta and olives.
Stir through red wine vingear to taste (approx 1-2T).
can serve warm or cold