Ingredients

Method

• Smoked Spanish paprika, for sprinkling (optional)
For the roasted vegetables and feta:
• 500–600 g sweet salad peppers, halved or quartered
• 2 brinjals, cut into chunks (about 350 g)
• 500 g tomatoes, halved horizontally
• 250 g whole baby marrows, halved horizontally
• 3–4 cloves garlic
• Sea salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• 250 g feta chunks
For the couscous:
• 1½ cups vegetable stock
• 1 x 400 g can chickpeas, rinsed and drained
• ½ t salt
• 250 g couscous
• ½ cup chopped fresh herbs (a mix of parsley, coriander and basil)
• 1 T Olive oil
• Sea salt and freshly ground black pepper (optional)
For the sauce, blend together:
• 250 g roasted tomatoes
• Skinned, roasted garlic (from the roasted vegetables)
• ½ cup vegetable stock
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

To roast the vegetables: Preheat the oven to 230°C.
Place the vegetables in a single layer on a baking tray lined with baking paper. Tuck in the garlic then season and moisten slightly with oil. Roast, one shelf above the middle of the oven, for 20 minutes or until tender. Add the feta chunks and moisten with more olive oil, then bake for a further 5 to 10 minutes, or until the feta starts to melt.
To make the couscous: Heat the stock with the chickpeas and salt, and bring to a boil. Stir in the couscous and herbs. Cover tightly, turn off the heat and leave to steam for 5 to 10 minutes, until tender. Add the olive oil and fluff using a large fork. Check seasoning.
To serve: Serve the vegetables and feta with the couscous. Sprinkle with paprika, if you like, and moisten with the sauce.
Per serving: 2562.8 kJ, 19.7 g protein, 33.2 g fat, 51.5 g carbs