Roasted vegetable and sun-dried tomato couscous
Ingredients
serves 2
- 1 pepper, chopped
- 1 courgette, chopped
- 150g couscous
- 4 sun dried tomatoes, chopped
- 1 400g can chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- Juice of half a lemon
- ½ tsp salt
- 1 tsp turmeric
- ¼ tsp ground garlic
- ½ tsp paprika
- ¼ cumin
- ¼ chilli powder
- ½ tsp oregano
Directions
- Preheat the oven to 180°C. Place the pepper and courgette on a baking tray and spray with olive oil. Roast for 15 minutes.
- Meanwhile, in a large bowl, add the couscous and 400ml boiling water, pouring until 0.5cm above the couscous. Set aside for 10 mins.
- Run a fork through the couscous. Add the lemon juice and spices, and mix thoroughly. Add the pepper, courgette, tomatoes and chickpeas, and gently mix. Add a drizzle of olive oil, and mix again. Serve warm or cold.