Roasted Vegetable & Chickpea Couscous with Feta

35 min · Easy · Serves 1

660 kcal per serving · 24g protein

One tray does nearly all the work: courgette, red pepper, red onion, cherry tomatoes and chickpeas roast together with cumin and smoked paprika until the edges char and the chickpeas crisp. Couscous needs no cooking at all, only boiling water and a lid. Lemon, parsley and feta pull it together, and it is as good cold the next day as it is hot.

Ingredients

• Courgette, in 2 cm chunks × 1
• Red bell pepper, in 2 cm pieces × 1
• Red onion, in wedges × 1
• 80 g Cherry tomatoes
• 120 g Chickpeas (canned), drained and patted dry
• 1 tbsp Olive oil
• 0.5 tsp Ground cumin
• 0.5 tsp Smoked paprika
• 3 g Salt
• 0.5 g Black pepper
• 50 g Couscous
• 10 ml Lemon juice
• 6 g Fresh parsley, chopped
• 40 g Feta, crumbled

Method

1. Season the tray

   

   Heat the oven to 220°C (200°C fan). On a large baking tray, toss the courgette chunks, red pepper pieces, red onion wedges, cherry tomatoes and dried chickpeas with the olive oil, cumin, smoked paprika, two-thirds of the salt and the black pepper.

2. Roast the vegetables and chickpeas

   

   Spread everything in a single layer and roast for 22 minutes, turning once halfway, until the vegetable edges are charred and the chickpeas are crisp.

3. Soak the couscous

   

   Put the couscous and the remaining salt in a bowl, pour over 75 ml of water straight from the kettle, cover the bowl with a plate and leave for 5 minutes, until the couscous has absorbed all the water.

4. Fluff the couscous

   

   Rake a fork through the couscous until the grains are loose and separate, then stir in the lemon juice and chopped parsley.

5. Combine and top with feta

   

   Tip the hot tray of vegetables and chickpeas over the couscous with all the tray juices, fold once or twice and scatter the crumbled feta over the top.