Simple roasted vegetable couscous

Ingredients

serves 2

• 1 red pepper, chopped
• 1 courgette, chopped
• 150g couscous
• 4 sun dried tomatoes, chopped
• 1 400g can chickpeas, drained and rinsed
• 400ml vegetable stock
• 2 tbsp extra virgin olive oil
• Juice of half a lemon
• Black pepper, to taste

Directions

1. Preheat the oven to 180°C. Place the pepper and courgette on a baking tray and spray with olive oil. Roast for 15 minutes.
2. Meanwhile, 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. Run a fork through the couscous. Add the lemon juice and mix, followed by the pepper, courgette, tomatoes and chickpeas, and gently mix. Add a drizzle of olive oil and some ground black pepper, and mix again. Serve warm or cold.