INGREDIENTS For Salad: Here For Dressing: 1 Tablespoon Maple Syrup 1½ Tablespoons Extra Virgin Olive Oil 2 Tablespoons Apple Cider Vinegar ¼ teaspoon Sea Sat Zest of ½ an Orange Freshly cracked Black Pepper, to taste INSTRUCTIONS Prepare Roasted Tomatoes and Garlic: Preheat oven to 200 degrees Celsius. Toss tomatoes and garlic in olive oil and season to taste. Spread garlic out on baking sheet and roast for 15 minutes. Add tomatoes onto baking sheet and continue to roast everything for another 15 minutes. Set aside to cool. Prepare Dressing: Whisk all ingredients well until oil has emulsified fully into the dressing. Set aside. Prepare Couscous: In a saucepan, heat oil up and lightly fry Couscous for about 5 minutes or until fragrant and slightly toasted. Add vegetable broth into pot, bring to a boil and leave to simmer, uncovered, for about 15 minutes or until couscous is al dente. Most of the liquid should have evaporated off, but you may drain if necessary. Transfer to a large bowl and leave to cool. Once cool, add cranberries, parsley, rosemary, dried mint, toasted pine nuts and diced apple to the mix. Toss well. Squeeze roasted garlic out of its skin and add to the salad, along with the roasted tomatoes. Pour dressing on and toss gently. Garnish with more chopped herbs and pine nuts and serve!