200g cous cous
1 vegetable stock cube
375ml boiling water or 1.5 cups
1 tin of chickpeas
1 red onion
2 cloves garlic
1 lemon, zest and juice
Handful of fresh herbs
1 tablespoon olive oil
Salt and pepper
- Prep the vegetables by cutting into a chunky dice. Put on a baking tray and sprinkle with salt and pepper, drizzle with olive oil and mix together with your hands. Roast in the oven at 220oC / gas mark 7 for 20-30 mins keeping an eye on it to make sure it’s not burning.
- Boil the kettle and measure out 375ml of boiling water. Crumble in a veg stock cube and mix thoroughly. Lay the dry cous cous on a baking tray and pour over the stock. Cover with foil and leave to soak for 10 mins.
- Turn down the oven to 160o Drain the chickpeas and mix into the cous cous along with the roasted veg and zest and juice of a lemon.
- Serve the cous cous as a side with fish, meat or cheese and a mixed green salad.