Serves 4

Ingredients

1 carrot
1 sweet red pepper
Half a butternut squash
1 small sweet potato
1 courgette
1 sprig of rosemary & 1 bay leaf or pinch of mixed herbs
150g couscous
300ml low salt vegetable stock in hot water

What to do

1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.

2. Peel and chop the sweet potato into small pieces. Peel, de-seed and chop the squash into small pieces. Slice the courgette, carrot and red pepper.

3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a pre-heated oven at 200°C / gas mark 6 / moderately hot for 15 minutes.

4. When the vegetables are cooked stir them into the couscous.

5. Serve with a green salad.

Good source of vitamin A

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