Ingredients
For the Roasted Vegetables & Chickpeas:
- 1 small sweet potato 250–300 g, peeled and cut into 2 cm cubes
- 1 red or yellow bell pepper deseeded and cut into 2–3 cm pieces
- 2 tablespoons olive oil divided
- 1 teaspoon ground cumin
- Sea salt and freshly ground black pepper to taste
- 1 medium zucchini halved lengthways and cut into 2 cm thick slices
- 1 x 400 g tin chickpeas drained, rinsed and patted dry
- 4 small garlic cloves peeled
For the Couscous:
- 1 cup couscous 200 g
- 310 ml boiling water 1 1/4 cup
- 3 tablespoons freshly squeezed lemon juice plus more to taste
- 2 tablespoons extra-virgin olive oil
- 1 small handful flat-leaf parsley finely chopped
- 150 g feta cheese crumbled
- Sea salt and freshly ground black pepper to taste
Instructions
- Roast the first vegetables: Preheat the oven to 450°F / 220°C (200°C fan-assisted). Spread the sweet potato and pepper on a large baking tray. Toss with 1 tablespoon olive oil, cumin, salt and pepper. Roast for 15 minutes.
- Add the remaining vegetables and chickpeas: Add the zucchini, chickpeas and garlic to the tray. Drizzle with the remaining tablespoon olive oil and toss gently. Spread in an even layer and roast for another 10–15 minutes, until the sweet potato is tender and the vegetables are lightly browned.
- Prepare the couscous: Meanwhile, place the couscous in a medium heatproof bowl. Pour over the boiling water, cover with a plate and leave to stand for 10 minutes, or according to packet instructions. Fluff with a fork.
- Combine everything: Lightly mash the roasted garlic cloves with a fork. Add the roasted vegetables, chickpeas and garlic to the couscous, along with the lemon juice, extra-virgin olive oil and parsley. Toss gently to combine. Serve and enjoy!
- Finish and serve: Fold in the crumbled feta. Taste and adjust the seasoning with more salt, pepper or lemon juice, if needed. Serve warm or at room temperature. Enjoy!
Nutrition
Notes
- For better roasting: Use a large baking tray so the vegetables have room to brown rather than steam. If the tray is overcrowded, divide between two trays.
Make ahead: This dish can be prepared in advance and stored in an airtight container in the fridge for up to 3 days. Add a squeeze of lemon before serving to refresh the flavours.