Moroccan Couscous Bowl with Roasted Vegetables and Chickpeas

Roasted vegetables and chickpeas

• 1 medium Courgette
• 2 medium Carrot
• 1 large Red pepper
• 400 g Canned chickpeas
• 2 tbsp Extra virgin olive oil
• 2 tsp Ground cumin
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Couscous

• 160 g Couscous
• 200 ml Water

Lemon tahini dressing and finish

• 60 g Tahini
• 1 medium Lemon
• 1 tbsp Extra virgin olive oil
• 60 ml Water
• 10 g Fresh parsley
• 30 g Sliced almonds

1. Heat the oven to 220°C (430°F). Cut the courgette, carrots and red pepper into bite-size pieces, then drain and rinse the chickpeas.
2. Tip the vegetables and chickpeas onto a baking tray and toss with 2 tbsp extra virgin olive oil, the ground cumin, fine sea salt and black pepper. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
3. Meanwhile, put the couscous in a heatproof bowl. Bring 200 ml water to the boil, pour it over the couscous, cover, and leave for 5 minutes, then fluff with a fork.
4. Toast the sliced almonds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until lightly golden. Tip onto a plate to cool.
5. Make the dressing by whisking the tahini with the juice of the lemon, 1 tbsp extra virgin olive oil and 60 ml water until smooth and pourable. If it tightens, whisk in a splash more water until it loosens again.
6. Divide the couscous between two meal-prep containers and top with the roasted vegetables and chickpeas. Pack the dressing separately, then chop the fresh parsley and keep it with the toasted almonds to add just before eating.

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