Roasted vegetables and giant couscous
1 medium aubergine
2 medium courgettes
2 red, orange or yellow peppers 1 red onion, peeled and finely sliced
2 sprigs rosemary, leaves picked
5 sprigs thyme, leaves picked 3tbsp olive oil
1 vegetable or chicken stock cube
100g giant couscous
1½tbsp salsa verde dressing (see recipe, right)
5g flat-leaf parsley, leaves finely chopped, to serve Preheat the oven to 200C/400F/ Gas 6. Line two large baking trays with foil and set aside.
Chop the aubergine, courgettes and peppers into 1cm pieces. Place in a large bowl, along with the onion, herbs and a pinch of sea salt and black pepper.
Add the olive oil and coat the vegetables. Spread on the baking trays and roast for 20-25 minutes.
Bring a saucepan of water to the boil, add the stock cube and couscous and cook until al dente, about 10-12 minutes. Drain under cold water and set aside.
When the vegetables are roasted, allow to cool slightly, then mix with the couscous. Dress with the salsa verde, garnish with chopped parsley and serve.