Roasted Vegetables and Herbed Couscous recipe | TASTE

Ingredients

• Smoked Spanish paprika, for sprinkling (optional)
• For the roasted vegetables and feta:
• 500–600 g sweet salad peppers, halved or quartered
• 2 brinjals, cut into chunks (about 350 g)
• 500 g tomatoes, halved horizontally
• 250 g whole baby marrows, halved horizontally
• 3–4 cloves garlic
• Sea salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• 250 g feta chunks
• For the couscous:
• 1½ cups vegetable stock
• 1 x 400 g can chickpeas, rinsed and drained
• ½ t salt
• 250 g couscous
• ½ cup chopped fresh herbs (a mix of parsley, coriander and basil)
• 1 T Olive oil
• Sea salt and freshly ground black pepper (optional)
• For the sauce, blend together:
• 250 g roasted tomatoes
• Skinned, roasted garlic (from the roasted vegetables)
• ½ cup vegetable stock