Roasted Veg & Feta Bake With Fruity Couscous & A Chicken Breast

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

Deseed your red pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly chop

Chop your courgette[s] into rounds

Peel and roughly chop your red onion[s]

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the chopped vegetables to an oven-proof dish

Drizzle everything with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give it a good mix up

Put the dish in the oven for 20-25 min or until everything is starting to soften

Boil a kettle

Chop your cherry tomatoes in half

Dissolve 1/2 [1] Knorr vegetable stock cube in 200ml [350ml] boiled water

Add the tomato paste – this is your tomato stock

Drain and rinse your chickpeas

When the vegetables have softened, add your cherry tomatoes, tomato stock, whole rosemary and drained chickpeas and mix it all together

Return to the oven and cook for 10-15 min or until the tomatoes are bursting and the sauce is bubbling

Meanwhile, cut your Greek feta cheese in half down the middle

Once the sauce is bubbling, add the feta cheese halves

Sprinkle the feta with your dried oregano and chilli flakes

Return to the oven for a further 10 min or until the feta is starting to brown – this is your roasted veg & feta bake

While the veg & feta bake is in the oven, add your couscous and sultanas to a heatproof bowl with 200ml [300ml] [400ml] boiling water, cover and set aside

Add a pinch of salt and fluff with a fork before serving – this is your fruity couscous