Roasted tomato, pepper and squash couscous

Calories
276
per serving

Serves 4

This dish is so versatile, it's perfect to keep up your sleeve! Serve as a vegetarian main for dinner and eat cold the next day for lunch.

Time

45 mins

Difficulty

Occasions

Tags: healthy, Alfresco, summer, vegetarian

Nutritional Information

276 k/cals per serving

Ingredients

Frylight cooking spray

Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks

1 large red pepper, deseeded and cut into chunks  

1 large yellow pepper, deseeded and cut into chunks 

1 large courgette, thickly sliced

1/2 teaspoon cumin seeds (optional)

12 cherry tomatoes  

175g mushrooms, halved 

25g pine nuts 

210g tin of chickpeas, drained 

300g couscous 

450ml (3/4 pint) hot vegetable stock

Zest of 1 lemon, finely grated

basil leaves, to garnish

Method

  1. Preheat the oven to 200°C.
  2. Put the butternut, red and yellow peppers and courgette into a large roasting dish. Spray well with Frylight then add the cumin seeds, if using. Season and roast for 20 minutes, turning half way through.
  3. Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
  4. Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.
  5. When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.