Roasted Vegetable & Couscous Salad

• Couscous(240 g)
• Canned Chickpeas(1)
• Courgette(2)
• Bell pepper(2)
• Red Onion(1)
• Cherry Tomatoes(250 g)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)optional
• Lemon(1)
• Olive oil(5 tbsp)
• Garlic(2 cloves)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Drain and rinse {Canned Chickpeas}. Halve the {Cherry Tomatoes}, slice the {Zucchini}, and cut the {Bell pepper} and {Red Onion} into bite-size pieces. Finely chop the {Fresh parsley} and {Fresh mint}.

   ~15 min

2. 2

   Spread the {Zucchini}, {Bell pepper}, {Red Onion}, {Cherry Tomatoes}, and {Canned Chickpeas} on a large tray. Toss with {Olive oil}, {Cumin}, {Paprika}, {Salt}, and {Black pepper}. Roast until the vegetables are tender and lightly golden, stirring once halfway through.

   ~25 min

3. 3

   Put the {Couscous} in a large bowl with a pinch of the remaining {Salt}. Pour in 300ml boiling water, cover, and leave for 5 minutes. Fluff with a fork.

   ~5 min

4. 4

   In a small bowl, whisk the juice of {Lemon} with the remaining {Olive oil} and grated {Garlic}.

5. 5

   Add the roasted vegetables and chickpeas to the couscous. Pour over the dressing, add the {Fresh parsley} and {Fresh mint}, and toss until everything is evenly mixed and glossy. Serve warm or at room temperature.