2 courgettes, thickly sliced Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,â€¦
4 garlic cloves, leave skin on
3 tbsp extra-virgin olive oil
1 red onion, thickly sliced
1 tsp cumin seeds
1 tbsp harissa paste
50g whole blanched almonds Almond arr-mund or al-mundSweet almonds have a subtle fragrance that lends itself well to baking and also works well withâ€¦
250g couscous Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become aâ€¦
300ml hot vegetable stock
zest and juice 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruitsâ€¦
20g pack mint, roughly chopped Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.â€¦
Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.