These taste fabulous warm or great as leftovers the next day.


3 tbsp olive oil

24 cooked baby new potatoes, halved

2 red and 1 yellow pepper, deseeded and cut into chunks

3 large courgettes, cut into thick slices

2 small red onions, peeled and sliced

3 cloves garlic, unpeeled, lightly squashed

300g jar artichokes, drained from oil

300g couscous

600ml hot vegetable stock

Zest and juice of 1 lemon

200g tub hummus, optional, to serve


1 Heat oven to 220°C or Gas 7. Heat oil in a roasting tin for 5 mins.

2 Add the potatoes, peppers, courgettes, onions and garlic to the hot oil and roast for 20 mins, turn the vegetables and roast for 15 mins. Add the artichokes to the pan for the last 5 mins of cooking.

3 Put the couscous into a bowl, pour the hot stock and leave for 5 mins, until the liquid is absorbed. Add the lime zest and juice and season, to taste, and fluff couscous up with a fork.

4 Add the char-grilled artichokes to the roasted veg and cook for 5 more mins. Season the vegetables and serve with the couscous and hummus (drizzle with oil from the artichokes, if you like).

Per serving: 515 cals, 32g fat, (4g saturated), 74g carbs