Mediterranean Couscous with Roasted Vegetables and Feta

Ingredients

• 2 courgettes, cut into 2cm half-moons
• 2 red peppers, deseeded and cut into 3cm chunks
• 300g cherry tomatoes, left whole
• 2 red onions, cut into thin wedges
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 3 tbsp olive oil
• 300g giant couscous
• 600ml hot vegetable stock
• 1 tbsp olive oil
• 200g feta, crumbled, to serve
• 2 tbsp extra virgin olive oil, to serve
• 80g Kalamata olives, pitted, to serve
• 1 lemon, zested and halved, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 small bunch fresh flat-leaf parsley, roughly torn, to serve
• small handful of fresh mint leaves, to serve
• 1 lemon, cut into wedges, to serve
• Warm flatbreads, to serve
• Greek yoghurt, to serve
• Mixed leaf salad, to serve

Method

1. Preheat the oven to 220°C fan. Spread the courgettes, red peppers and red onion wedges across a large roasting tray, drizzle with the olive oil, scatter over the oregano and chilli flakes, and season well with sea salt and black pepper.
2. Roast for 20 minutes until the edges are beginning to char and the onion is softened, then scatter the cherry tomatoes over the tray and return to the oven for a further 10 minutes until the tomatoes have burst and collapsed.
3. Meanwhile, heat 1 tbsp olive oil in a medium saucepan over a medium-high heat. Add the giant couscous and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
4. Pour in the hot vegetable stock, season well, and bring to a boil. Reduce the heat to a simmer and cook for 8–10 minutes until the couscous is tender and has absorbed most of the stock.
5. Drain any excess liquid from the couscous, then stir through the lemon zest and a squeeze of juice from one lemon half.
6. Tip the roasted vegetables and any tray juices into the couscous along with the Kalamata olives and fold everything together gently so the grains turn pink at the edges from the tomato juices.
7. Transfer to a large serving platter or divide between bowls. Scatter over the crumbled feta and drizzle with the extra virgin olive oil.
8. Finish with torn flat-leaf parsley, fresh mint leaves, a final squeeze of lemon and a drizzle of extra virgin olive oil. Serve with lemon wedges, warm flatbreads, a spoonful of Greek yoghurt and a mixed leaf salad alongside.