Spanish Roasted Veg Bowl with Couscous and Chickpeas

• 1 medium Aubergine, firm and glossy
• 1 medium Courgette, firm
• 1 large Red pepper
• 2 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 1 ½ tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 150 g Couscous
• 200 ml Water, just boiled
• 240 g Canned chickpeas
• 1 medium Lemon, juicy
• 1 ½ tbsp Sherry vinegar
• 10 g Fresh parsley, flat-leaf

1. Heat the oven to 220°C (430°F). Cut the aubergine, courgette and red pepper into bite-sized chunks, then thinly slice the garlic.
2. Tip the vegetables and garlic onto a baking tray and toss with 2 tbsp of the extra virgin olive oil, the smoked paprika, fine sea salt and black pepper. Roast for 25 to 30 minutes, turning once, until deeply browned and tender.
3. Put the couscous in a heatproof bowl and pour over the just-boiled water. Cover and leave for 5 minutes, then fluff with a fork.
4. Rinse and drain the canned chickpeas, then stir them through the couscous to warm through. Finely chop the fresh parsley.
5. Finely grate the lemon zest into a small bowl, then squeeze in the juice. Whisk in the sherry vinegar and the remaining 1 tbsp extra virgin olive oil, then season with a pinch more fine sea salt and black pepper if needed.
6. Divide the couscous and chickpeas between two bowls and top with the roasted vegetables. Spoon over the dressing and finish with the fresh parsley.

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