• 4 courgettes, trimmed and thickly sliced
  • 250g couscous
  • 1 red onion, sliced
  • 2 garlic cloves, thinly sliced
  • 225g small tomatoes, halved
  • 75ml olive oil
  • Juice from 1 lemon
  • Few sprigs fresh thyme


  1. Preheat the oven to 200C.
  2. Roast the vegetables – Put 45ml of the olive oil in a roasting tin and heat it in the oven for 5 minutes. Add the courgettes, onion and garlic and toss them well to make sure they are coated in the oil. Season with salt and freshly ground black pepper and roast them in the oven for 15 minutes. Add the tomatoes and thyme and roast for another 10 – 15 minutes until the vegetables are tender.
  3. Prepare the couscous – Put the couscous and ½ teaspoon salt in a bowl and pour over 300ml of boiling water. Stir once and then cover the bowl and leave it to sit for 10 minutes. After the 10 minutes, fluff the couscous with a fork and add the remaining olive oil, lemon juice and season well.
  4. Serve – Pour the roasted vegetables and the juices over the couscous and serve immediately.