Roast vegetable couscous with feta
Caramelised roast vegetables, crispy chickpeas, lemony couscous and salty feta.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Courgette2
- Pepper (red or yellow)2
- Red onion1
- Tinned chickpeas (400 g)1
- Olive oil4 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Couscous250 g
- Lemon1
- Feta100 g
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Cut the courgettes, peppers and red onion into large chunks; drain the chickpeas and pat them dry.
Toss everything with three tablespoons of oil, the cumin, paprika and some salt and spread over a large tray. Roast for 25 minutes, turning halfway, until the vegetables brown at the edges.
Pour the same volume of hot salted water over the couscous, cover and leave for 5 minutes. Fluff it up with a fork and stir in the remaining oil and the juice of half the lemon.
Mix the couscous with the roast vegetables, taste and add more salt or lemon if needed.
Serve topped with crumbled feta and chopped parsley.