Roasted Zucchini & Bell Pepper Couscous

Ingredients

• 1½ cups couscous
• 2 Zucchini, chunked
• 2 Bell Pepper, chunked
• 1 red onion, in wedges
• 1 can chickpeas, drained
• 2 tsp cumin + 1 tsp paprika
• ⅓ cup olive oil
• Juice + zest of 1 lemon
• Big handful mint + parsley
• Crumbled feta (optional)

Method

1. Roast the Zucchini, Bell Pepper, onion, and chickpeas at 425°F (220°C) with most of the oil, the cumin, and paprika — 25–30 minutes until charred at the corners. Chickpeas go crispy; that's a feature.
2. Pour boiling water over the couscous (equal volume plus a splash), cover 5 minutes, then fluff with a fork and the remaining oil.
3. Fold the lemon zest into the couscous.
4. Pile the roasted everything on top, juices included.
5. Finish with lemon juice, the herb handful, and feta if using. The kind of dinner that converts vegetable skeptics via char and lemon.