Chunky Roast Veg With Jewelled Couscous

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces

Peel and cut your red onion[s] into quarters

Top, tail and chop your courgette[s] into quarters lengthways, then into small, bite-sized pieces

Top, tail, peel and chop your carrot[s] into quarters lengthways, then into small, bite-sized pieces

Add the chopped pepper, onion quarters, chopped courgette and chopped carrot to a large baking tray (or two!)

Drizzle with olive oil and season with a generous pinch of salt and pepper and give everything a good mix up

Put the tray[s] in the oven for 20-30 min or until the veg is tender and starting to colour – this is your chunky roast veg

While the veg is in the oven, boil half a kettle

Drain and rinse your chickpeas

Chop your dried cranberries finely

Peel and grate (or very finely chop) your garlic

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a large drizzle of olive oil over a medium-low heat

Once hot, add your ground turmeric and ras el hanout and cook for 1 min, or until fragrant – this is your spiced oil

Add the drained chickpeas, chopped cranberries and grated garlic to the spiced oil and stir well to ensure everything is evenly coated

Add your couscous and vegetable stock to the pan and give everything a good mix up

Remove the pan from the heat and cover with a lid, then set aside until all of the stock has been absorbed and the couscous has softened

Meanwhile, add your flaked almonds to a baking tray

Put the tray in the oven for 3-4 min, or until they have darkened slightly in colour

Tip: Watch them like a hawk to make sure they don't burn!