• 1 red peper deseeded and chopped
  • 1 yellow pepper deseeded and chopped
  • 2 courgettes sliced
  • 1 large red onion sliced
  • 1 tablespoon vegetable oil
  • 300g couscous
  • 450g reduced salt vegetable or chicken stock
  • 250g cherry tomatoes
  • 1 pinch ground black pepper


  • STEP 1
    Preheat the oven to 200c , fan oven 180c , gas mark 6.
  • STEP 2
    Put the peppers , courgettes and onion into a roasting tin and add the vegetable oil , tossing to coat.
  • STEP 3
    Meanwhile , put the couscous into a heatproof bowl and add the hot stock , stirring to mix. Cover and leave for 10 - 15 minutes to soak and swell , then stir with a fork to fluff up the grains.
  • STEP 4
    Remove the vegetables from the oven and add the cherry tomatoes and couscous , stirring them through. Season with some pepper. Return to the oven for a further 5 minutes to heat through , then serve

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