- 4 red peppers, deseeded and sliced
- 2 courgettes, halved and then cut into thick sticks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 garlic cloves, peeled and bruised
- 1 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 6 tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 red chilli, deseeded and finely sliced
- 200g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400g can chickpea, rinsed and drained
- 50g mascarpone or full-fat soft cheese (add a little more if you like)
- small handful chopped flat-leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.