Roast vegetables with couscous

Serves: 20

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 1  butternut squash, peeled, deseeded and cut into cubes
• 500g/1lb courgettes, cut into chunks
• 6  garlic cloves, sliced
• 2  red peppers, deseeded and cut into chunks
• 2  red onions, cut into wedges
• 9 tablespoon(s) olive oil
• 450g/1lb couscous (or add couscous to a jug up to 600ml/1 pint mark)
• 600ml/1 pint hot vegetable stock
• zest and juice of 2 lemons
• 2 tablespoon(s) pesto fresh basil leaves, to serve

Method

1. Preheat oven to gas mark 6/200?C (180?C in a fan oven). Put squash, courgettes, garlic, peppers, onions and oil in 2 large roasting tins, and drizzle with 3tbsp oil. Roast for 40 mins, till vegetables are softened and beginning to char.
2. Put couscous in a bowl and pour on vegetable stock. Leave to absorb liquid for 5 mins. Add lemon juice and zest, remaining 6tbsp oil and pesto. Add roasted vegetables, season with salt and freshly ground black pepper, and stir everything together. Cover and chill till needed. Serve garnished with basil.
3. TIP Save money by choosing supermarkets' value-range onions, peppers and courgettes.

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