some red/orange/yellow peppers, courgettes, onions, carrots and any other similar vegetables you fancy
large ripe tomatoes, halved
Scarlett & Mustard Mint & Redcurrant Dressing
Preheat oven to 180°c.
Chop the vegetables into chunks and along with the tomatoes, arrange in a baking tray.
Drizzle with a little rapeseed oil and roast in an oven for 30 minutes.
Put the couscous into a deep ovenproof dish, pour over boiling water, cover and place in the oven along with the vegetables for 15 minutes.
Fluff up the couscous with a fork, mix in the vegetables and pour a generous helping of Scarlett & Mustard Mint & Redcurrant Dressing over the top.
Stir through and serve – yum yum!