Roasted Vegetable Couscous

Ingredients

• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 courgette, diced
• 1 red onion, wedged
• 3 tbsp olive oil
• 1.5 cups couscous
• 1.5 cups hot stock
• Zest and juice of 1 lemon
• Big handful chopped parsley and mint
• Salt and pepper

Instructions

1. Toss the vegetables with the oil, salt and pepper, and roast at 220C for 20-25 minutes until charred at the edges.
2. Pour the hot stock over the couscous, cover, and let stand 5 minutes; fluff with a fork.
3. Stir the roasted vegetables, lemon zest and juice into the couscous.
4. Fold through the herbs and taste for seasoning.

Serving suggestions

• Lovely warm or cold; great in a packed lunch.

Storage & reheating

Keeps 3 days in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions