Roasted vegetable couscous

⏱ 40 min · Serves 4

Sweet, charred roasted vegetables piled onto fluffy couscous — a great big-batch lunch that's just as good cold the next day.

Per serving: 355 kcal · 8.5g protein · 47.0g carbs · 12.0g fat

Ingredients

• 1 courgette, chunked
• 1 red pepper, chunked
• 1 red onion, wedged
• 1 aubergine, chunked
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper
• 200g couscous
• 250ml hot vegetable stock
• Juice of 1/2 lemon
• Handful of parsley or mint

Method

1. Heat the oven to 220C/200C fan. Spread the vegetables over a large tray, toss with the oil, oregano and seasoning, and roast for 25 to 30 minutes, turning once, until soft and caramelised at the edges.
2. Meanwhile put the couscous in a bowl, pour over the hot stock, cover and leave for 5 minutes. Fluff up with a fork.
3. Stir the roasted veg through the couscous with the lemon juice and herbs. Serve warm or cold.