Roasted vegetable couscous with chickpeas

Ingredients

• 1½ cups couscous
• 1 can chickpeas
• 1 zucchini
• 1 red bell pepper
• 1 red onion
• 1 eggplant
• 1 lemon
• 1 bunch fresh parsley
• 2 tsp ground cumin
• 3 tbsp olive oil

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Method

1. Heat oven to 425°F. Cube the vegetables, toss with chickpeas, oil, cumin and salt, and roast 25 minutes.
2. Pour 2 cups boiling salted water over the couscous, cover 5 minutes and fluff.
3. Fold the roasted vegetables through the couscous with lemon juice and chopped parsley.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer