Ingredients (Serves 4)
1 Onion, cut into half moons
1 Red pepper, cut into strips
1 Green pepper, cut into strips
150g Mushrooms, quartered
1 Tsp Paprika
1Tsp Garlic granules
1 Tsp Ground cumin
1 Tsp Chilli flakes
¼ Tsp Ground coriander
¼ Tsp Turmeric
1Tbsp Tomato purée
8 Cherry tomatoes, quartered
1 Small tin sweetcorn, drained
Add the onion, peppers and mushrooms to a roasting tin and spritz with a little oil.
Add ½ a teaspoon of the paprika, garlic granules, cumin, chilli flakes and add the remainder of these herbs to a jug along with the coriander and turmeric.
Stir the vegetables so that they are all coated with the spices and roast in a moderate heated oven for 15 minutes or until the vegetables are starting to char on the edges.
Meanwhile add the tomato purée to the spices in the jug and fill with boiling water so you have 200ml of liquid. Stir so that everything is combined.
Add the couscous to a glass bowl and add the spiced tomato purée liquid, give everything a quick stir and leave to stand for 5 minutes.
Fork the couscous to separate the grains and add to a large bowl. Add the cherry tomatoes and sweetcorn and mix so the sweetcorn is evenly distributed.
Once the vegetables have roasted add to the couscous mixture and give everything one last stir.
Serve with salad leaves and a tahini dressing, houmous or vegan mayonnaise and balsamic dressing.