2 red peppers, cored, deseeded and roughly chopped
2 garlic cloves, peeled and sliced
4 tablespoons olive oil
Salt and freshly ground black pepper
350g cherry tomatoes, halved
300ml hot vegetable stock
4 tablespoons flat leaf parsley, roughly chopped
2 tablespoons balsamic vinegar
100g black olives, pitted and halved
200g feta cheese, cubed
Basil leaves to decorate
Put the red onions, courgettes, red peppers and garlic into a roasting tin and drizzle with the olive oil. Season with salt and pepper, then toss together and roast at 200oC, conventional oven, centre shelf; 180oC fan oven; mark 6 for 30 minutes.
Add the tomatoes to the roasting tin. Toss together and roast for a further 20 minutes or until tender.
Meanwhile, put the couscous into a large bowl. Pour in the hot stock, stir and cover. Set aside to soak for 10 minutes.
Fluff up the warm couscous with a fork, then add the chopped parsley, balsamic vinegar, olives and roasted vegetables. Season with more pepper if needed.
Toss together, then spoon into warmed bowls. Scatter over the feta cheese and basil leaves.