To make the Roasted Butternut and Aubergine Cous Cous Salad:
Dice 2 medium peeled and seeded butternuts into large blocks, dice 2 aubergines into medium blocks, thickly slice 2 red onion. Mix olive oil with chopped fresh ginger and garlic in a bowl and then add NoMU Moroccan Spice and a dash of cinnamon and turmeric. Throw in the butternut, aubergine and red onion and mix well. Bake this in an oven dish until cooked through and browning, about an hour at 180·c.
Meanwhile, prepare the couscous. Put a glug of olive oil, a sprinkling of white balsamic vinegar and a light dash of sumac and seasoning into the large ceramic flat dish you are going to use for the couscous. Stir the dressing together with a fork, then add the couscous and stir together quickly. Quickly add boiling water to just cover the couscous, and then quickly cover the dish with cling wrap. You must do this fast, as the idea is to steam the couscous. When the couscous has absorbed the water, uncover and flake with a fork to separate the grains.
Add the cooked veg and all the juices in the oven dish to the couscous and mix. Transfer to a serving bowl and garnish with danish feta and peppadews. Serve at room temperature.