250g couscous
15ml (1 tablespoon) olive oil
5ml (1 teaspoon) bouillon powder
250ml boiling water

Roasted vegetables
1 yellow pepper - cut into 2 - 3cm chunks
1 red pepper - cut into 2 - 3cm chunks
1 courgette - cut into 2 - 3cm chunks
1 red onion - cut into 2 - 3cm chunks
30ml (2 tablespoons) olive oil
1 garlic clove - crushed
salt and pepper
200g feta cheese
basil leaves

medium-sized mixing bowl
kettle
measuring jug
sharp knife
chopping board
tablespoon
garlic press
roasting tin
large serving dish

Heat the oven to 220°C/425°F/Gas 7.
Place the prepared vegetables, olive oil, garlic, salt and pepper into a roasting tin and roast for 30 - 45 minutes until slightly crispy at the edges.
Prepare the couscous. Place it into the mixing bowl with the bouillon powder. Add the olive oil and 250ml boiling water. Cover and leave for 15 - 20 minutes.
Cut the feta cheese into cubes and tear the basil leaves.
Fork up the couscous to separate the grains.
Put the couscous in the serving dish, pile on the roasted vegetables and any juices from the roasting tin, top with feta cheese and basil leaves.
Serve warm.

HOT TIPS: The vegetables and couscous can be prepared in advance.
Use a varied selection of vegetables including cherry tomatoes, aubergine, fennel and orange pepper.