This dish makes a wonderful salad lunch or supper. It travels well too, making it great for packed lunches, so you can forget those soggy sandwiches!
Ingredients (serves 2)
2 peppers, deseeded and quartered
1 courgette, sliced
1 red onion, cut into wedges
14 cherry tomatoes
1 clove garlic, finely chopped
1 tablespoon olive oil
Juice of half a lemon
2 tablespoons fresh parsley, finely chopped
A few handfuls of fresh spinach
Preheat the oven to 200°C/fan oven 180°C/Gas mark 6.
Place the tomatoes whole onto the baking tray with the pepper, courgette and onion.
Pour the olive oil over the vegetables and stir well to coat them evenly.
Roast the vegetables in the oven for 35 to 40 minutes, stirring every 10 minutes or so to stop them burning.
While the vegetables are cooking, boil up some water and place the couscous in a heatproof bowl. Carefully pour 250ml of boiling water into the couscous and mix.
Add the parsley and lemon juice to the bowl and mix.
Once the vegetables are soft and cooked all the way through, spoon them into the couscous and mix well.
Divide the spinach leaves on two plates and top with the couscous and mix well.