Roasted Vegetable Couscous Bowl

• Couscous(240 g)
• Vegetable Broth(300 ml)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Canned Chickpeas(400 g)
• Feta(120 g)
• Olive oil(4 tbsp)
• Dried Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Flat Leaf Parsley(20 g)
• Garlic(1 clove)
• Honey(1 tbsp)

Method

1. 1

   Heat the oven to 220°C. Halve the {Zucchini} lengthways and slice into half-moons, cut the {Bell pepper} into strips, and cut the {Red Onion} into wedges. Drain and rinse the {Canned Chickpeas}.

   ~10 min

2. 2

   Spread the {Zucchini}, {Bell pepper}, {Red Onion}, {Cherry Tomatoes}, and {Canned Chickpeas} on a large tray. Toss with {Olive oil}, {Dried Oregano}, {Paprika}, {Salt}, and {Black pepper}. Roast until the vegetables are tender and lightly golden and the tomatoes have burst.

   ~25 min

3. 3

   Put the {Couscous} in a heatproof bowl and pour over the {Vegetable Stock}. Cover and leave for 5 minutes, then fluff with a fork.

   ~5 min

4. 4

   Finely chop the {Fresh parsley} and grate the {Garlic}. Zest and juice the {Lemon}, then stir together with the {Honey} and a spoonful of oil from the roasting tray or 1 tbsp olive oil from your pantry.

   ~5 min

5. 5

   Tip the roasted vegetables and chickpeas into the couscous. Add the lemon-parsley dressing and toss well so the couscous picks up all the roasting juices. Crumble over the {Feta} and serve warm.

   ~5 min