Moroccan Vegetable Couscous

For 2 servings

• courgette, chopped1
• red pepper, chopped1
• carrot, chopped1
• olive oil2 tbsp
• ground cumin1/2 tsp
• ground cinnamon1/2 tsp
• paprika1/2 tsp
• salt and pepperto taste
• tin chickpeas, drained200 g
• couscous150 g
• boiling vegetable stock200 ml
• fresh corianderto serve

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Toss the courgette, red pepper and carrot with 1 tablespoon of olive oil, the cumin, cinnamon, paprika, salt and pepper on a baking tray.

3. 3

   Roast for 20 minutes, turning halfway, then add the chickpeas to the tray for the final 5 minutes to warm through.

4. 4

   Meanwhile, put the couscous in a heatproof bowl and pour over the boiling vegetable stock. Cover with a plate or clingfilm and leave to sit for 5 minutes, until all the liquid is absorbed.

5. 5

   Fluff the couscous with a fork, then stir through the remaining olive oil.

6. 6

   Stir the roasted vegetables and chickpeas through the couscous.

7. 7

   Scatter with fresh coriander before serving.