Golden Couscous with Roasted Vegetables and Feta

Ingredients

• 240 g dry instant couscous
• 300 ml boiling vegetable stock
• 1/2 tsp ground turmeric
• 240 g canned chickpeas, drained and rinsed weight
• 200 g red bell pepper, cut into small cubes
• 200 g yellow bell pepper, cut into small cubes
• 200 g zucchini, cut into small cubes
• 35 g olive oil, divided
• 80 g pitted black olives
• 250 g cherry tomatoes, halved
• 160 g feta made with vegetarian rennet, cut into cubes
• 30 g baby spinach leaves
• 10 g fresh basil leaves
• 25 ml lemon juice
• 3 g fine salt
• 1/4 tsp ground black pepper

Let’s make it

1. Heat the oven to 425°F / 220°C. Toss the bell peppers and zucchini with 20 g olive oil, 2 g salt and the pepper on a tray. Roast for 20–25 minutes, turning once, until tender and lightly browned.
2. Put the couscous and turmeric in a heatproof bowl. Pour over the boiling stock, stir once, cover and leave for 5 minutes, then fluff thoroughly with a fork.
3. Fold the chickpeas, half the roasted vegetables, remaining 15 g olive oil, lemon juice and remaining 1 g salt through the couscous. Reserve the remaining vegetables for the tops.
4. For the pictured shape, pack one-quarter of the warm couscous into a small lightly dampened bowl and invert onto a plate. Repeat for the other portions, or spoon into neat mounds.
5. Top each couscous mound with the remaining roasted vegetables and black olives. Arrange the tomato halves, feta cubes and spinach around the base, scatter with basil and serve.