Vegetable Couscous with Roasted Peppers

Ingredients

Check you have the quantities below.

• 1 1/2 cups couscous
• 1 1/2 cups boiling water or vegetable broth
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 zucchini, diced
• 1/2 red onion, sliced
• 1 cup cherry tomatoes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons parsley, chopped

Let’s make it

1. Heat the oven to 220 C/425 F. Toss pepper, zucchini, onion, and tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 18 to 20 minutes.
2. Put couscous in a bowl, pour over the boiling water or broth, cover, and rest 5 minutes. Fluff with a fork.
3. Stir in the remaining olive oil and lemon juice, then fold in the roasted vegetables and parsley.
4. Serve warm or at room temperature.