• 2 Onions (I prefer red onions)
• 1 courgette
• 2 Tomatoes (I either put this in the roast veg or add them later for bulk)
• 2 Peppers
• A mixture of green… (I used broccoli, asparagus, spring onions, and green beans)
• 1 tin of chickpeas
• 150g of dried couscous
• Spray Oil
• Black pepper
• Garlic oil (or 1-2 cloves of garlic)

Method:

1. First, preheat your oven to 200* degrees Celsius or 180 if you have a fan oven.
2. Next, you need to chop all the veg into chunks. (If you’re not a fan of veg, make them small, and if you love it, leave them bigger). Then take an oven proof dish, add in all your chopped veg and mix together.
3. Season with black pepper and spray with lots of oil. Then, give three good sprays of the garlic oil… or add in a chopped clove of garlic if not.
4. Next, rinse the chickpeas and add them to the dish. Mix up the ingredients and pop the whole thing in the oven for about an hour, stirring half way through.

While youre waiting for that to roast, it’s time to make the couscous:

1. Weigh out 150g of dry couscous**
2. Add in 500ml of boiling water.
3. Season with black pepper and add in three sprays of garlic oil.
4. Mix it up and leave to sit until all the water has absorbed.
5. Once the veg is roasted, take of out of the oven and stir in the couscous.

ENJOY!!

Serving Suggestions: Pair it with an omelette, leftover chicken, salmon, tuna or just eat it on it’s own as it’s very filling. This recipe can be eaten hot or cold. It works well as a full meal or a side salad, and is great for bringing to work in a tupperware box.

*400F / 350 F

**This would serve about four people as a decent sized meal.. and much more if using as a size salad