Ingredients

* 2 red bell pepper, cored and cut into pieces
    * 1 zucchini, cut into pieces
    * 1 eggplant, cut into thin slices
    * 2 red onions, cut into thick wedges
    250g cherry tomatoes *
    * 2 tablespoons olive oil
    * 1 red chili pepper, seeded and chopped
    * 1 tablespoon liquid honey
    * 200g couscous
    2 tablespoons chopped fresh mint *

Method

   1st Preheat the oven to Mark 6 200 ° C, 400 ° F. Place the vegetables in a large roasting pan and drizzle in olive oil. With salt and sprinkle with the fresh chili. Stir well to coat the vegetables evenly and fry in oil min for 15.
   2nd Stir the honey into the vegetables and cook for another 10 minutes, or until they are soft and begin to brown around the edges.
   3rd Meanwhile, place the couscous in a bowl and pour over 350ml boiling water. Sprinkle generously with salt. Cover with a clean tea towel and set aside for 10 minutes set. Flake the couscous with a fork stir in the mint. Serve topped with the roasted vegetables.

Tip: For an even tastier with hot vegetable couscous with a pinch of saffron instead of boiling water.

Nutrition information per serving

    * Calories 236 (kcal)
    * Fat 7.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.
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