2 courgettes, halved and then cut into thick sticks Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,â€¦
2 garlic cloves, peeled and bruised
1 tbsp olive oil, plus extra for drizzling Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It'sâ€¦
Â½ tsp sugar Sugar shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,â€¦
6 tomatoes, quartered Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are inâ€¦
1 red chilli, deseeded and finely sliced
200g couscous Couscous koos-koosConsisting of many tiny granules made from steamed and dried durum wheat, couscous has become aâ€¦
400g can chickpea, rinsed and drained
50g mascarpone or full-fat soft cheese (add a little more if you like)
small handful chopped flat-leaf parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European andâ€¦
Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.
Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.