• 2 courgettes/zucchinis, cut into 1 inch rounds and halved
  • 2 peppers/capsicums, choice of colours, cut into 1/2 inch pieces
  • 1 onion, cut into wedges
  • 250 cherry tomatoes
  • 1 small aubergine/eggplants, chopped into chunks
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of mixed fresh herbs, chopped, or a teaspoon dried
  • Fresh chilli, chopped, or chilli powder
  • Ground black pepper
  • 200g couscous
  • 270ml boiling water
  • 100g feta cheese, chopped into cubes
  • 2 tablespoons lemon juice

Roasted vegetable couscous

  1. Preheat the oven to 220°C/425°F/gas 7.
  2. Place the chopped vegetables and garlic in a roasting dish and toss with the olive oil, mixed herbs, chilli and black pepper. Roast in the oven for 25 minutes or until they are tender and turning brown at the edges. Remove from the oven and leave to cool.
  3. Meanwhile, place the couscous in a large heatproof bowl and pour the hot water over it. The couscous will take 5–10 minutes to absorb all the water. Leave to cool.
  4. Fluff up the couscous using a fork and mix in the feta and vegetables, complete with the juices from the roasting tin. Drizzle over the lemon juice and serve.