roasted vegetables with giant cous cousCelebrate the sunshine with this simple, light vegetarian dinner served with feta cheese. Try it with grilled chops or chicken.




1 red and yellow pepper,deseeded and cut into wedges

1 red onion, cut into wedges

2 garlic cloves, chopped

2tbsp olive oil

100g giant cous cous

250ml hot vegetable stock

180g sweetfire beetroot wedges with fiery sweet chilli marinade

100g rocket


1 Heat the oven to 200•C, Gas 6. Put the peppers, onion and garlic into a roasting tin and drizzle with 1tbsp olive oil. Roast for 20 mins until the vegetables are tender.

2 Heat the remaining 1tbsp olive oil in a frying pan, add the cous cous and fry for a few minutes, then pour in the vegetable stock. Stir occasionally for about 15 minutes until the liquid is absorbed and the cous cous plumped up and tender.

3 Mix in the roasted vegetables and divide between plates. Top with the beetroot wedges and a handful of rocket. Serve warm or cold.

Per serving: 160 cals, 6.5g fat, 1g fat, 21g carbs

Tip: Add a squeeze of lemon juice for added zing.