Roasted Veg Couscous Bowls

Fluffy couscous topped with roasted aubergine, pepper, and courgette, with a zesty lemon dressing.

SHOPPING LIST

• couscous300g
• aubergine1
• red pepper2
• courgette2
• red onion1
• ground cumin2 tsp
• ground coriander1 tsp
• olive oil3 tbsp
• lemon1
• vegetable stock cube1

METHOD

1. 1Preheat the oven to 200°C.
2. 2Chop the aubergine, pepper, courgette, and onion into chunks, and toss with oil and spices.
3. 3Roast the vegetables for 25 minutes until tender and charred.
4. 4Prepare the couscous by pouring over boiling water with the crumbled stock cube, covering, and leaving for 5 minutes.
5. 5Fluff the couscous with a fork and mix in the lemon juice.
6. 6Divide the couscous between bowls and top with the roasted vegetables.

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