Harissa roasted vegetable couscous

Ingredients

serves 2-3

• 1 red pepper, chopped
• 1 courgette, chopped
• ½ broccoli, chopped
• 150g dry couscous
• 15 olives, chopped
• 1 400g can chickpeas, drained and rinsed
• 400ml vegetable stock
• 2 tbsp extra virgin olive oil
• Juice of ½ a lemon
• 3 tsp harissa paste

Directions

1. Preheat the oven to 180°C. Prepare a large baking tray. Roast the pepper, courgette and broccoli for 10 mins.
2. In a large bowl, add the couscous then vegetable stock, pouring until the water is 0.5cm above the couscous. Set aside for 10 mins.
3. Add the chickpeas to the roasted vegetables and continue to roast for 5 mins.
4. Using a fork, loosen the couscous. Add the lemon juice, harissa paste and olive oil, and mix well. Add all the vegetables and chickpeas, and mix together. Add a drizzle more olive oil and mix again. Serve warm or cold.