This tastes fabulous warm or great as leftovers for lunch the next day.


2 red  peppers, deseeded and sliced

3 courgettes, cut into thick slices

2 small red onions, peeled and sliced

3 cloves garlic, unpeeled, lightly squashed

3 tbsp olive oil

300g couscous

600ml hot vegetable stock

2 x 225g halloumi cheese, sliced

2 lemons

2tbsp capers

3tbsp parsley, chopped

1 Heat oven to 220°C or Gas 7.  Put the peppers, courgettes, onions and garlic in a roasting tin, drizzle with olive oil and roast for 25 mins.

2 Put the couscous into a bowl, pour on the hot stock and leave for 5 mins, until the liquid is absorbed. Add the zest and juice from 1 lemon and season, to taste, and fluff couscous up with a fork.

3 Heat the rest of the oil in pan and fry the halloumi for a couple of mins each side to lightly brown.

4 Stir the roasted vegetables and parsley into the cous cous. Serve topped with halloumi, capers and remaining lemon, cut into wedges.

Per serving: 485 cals, 24g fat, (15g saturated), 57g carbs