- 4 crimson peppers, deseeded and sliced
- 2 courgettes, halved and then cleave back into thick sticks
- 2 garlic cloves, peeled and bruised
- 1 tbsp olive oil, plus extra for drizzling
- ½ tsp sugar
- 6 tomatoes, quartered
- 1 crimson chilli, deseeded and finely sliced
- 200g couscous
- 400g can chickpea, rinsed and drained
- 50g mascarpone or full-paunchy mushy cheese (add reasonably of more in the event you relish)
- exiguous handful chopped flat-leaf parsley
Heat oven to 200C/180C fan/gas 6 and set the kettle on. Put the crimson peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 minutes, then add the tomatoes and sliced chilli. Roast for 20 minutes more till the tomatoes and peppers are bursting with juices.
Meanwhile, in a separate bowl tear together the couscous and chickpeas, and pour over 200-250ml boiling water till snug lined. Hang movie the bowl and leave to stand for 10 minutes, then fluff up with a fork, adding more water if wanted.
Take the vegetables from the oven and tear in the mascarpone. Divide the couscous between 4 plates, high with the roasted veg and enact with some chopped parsley and a drizzle of olive oil.