A filling and flavoursome lunch which is perfect for preparing in advance; either make in one go or keep some roasted vegetables in the fridge and make the couscous as and when you need it.

Ingredients

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

Method

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 poor 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.

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