Roasted vegetable and pea couscous

Ingredients

serves 3

• 150g couscous
• 1 pepper, chopped
• ½ broccoli, chopped
• 2 tbsp olive oil
• 1 400g can chickpeas, drained and rinsed
• 80g peas, cooked
• ~15 olives, chopped
• Juice of ½ lemon
• ¼ tsp sea salt
• 1 tsp turmeric
• ½ tsp garlic powder
• 1 tsp Herbs de Provence
• Ground black pepper, to taste

Directions

1. Preheat the oven to 180°C. Place the pepper and broccoli on a baking tray and brush with 1 tbsp olive oil. Roast for 10 minutes. Add the chickpeas to the tray and roast for another 5-10 minutes.
2. Meanwhile, in a large bowl, add the couscous and cover with boiling water until the water is 0.5cm above the couscous. Set aside for 10 mins.
3. Run a fork through the couscous. Add the lemon juice and mix, followed by the turmeric, garlic, salt, pepper and herbs. Add remaining vegetables and chickpeas and gently mix. Drizzle the remaining olive oil and mix again. Serve warm or cold.