Middle eastern couscous and roasted vegetable box

• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 2 tbsp olive oil
• 150 g couscous, uncooked
• 180 ml vegetable broth
• 400 g canned chickpeas, drained
• 20 g fresh parsley, chopped
• 1 tbsp lemon juice

Method

1. 1

   Heat the oven to 200°C (400°F) and roast the zucchini and bell pepper with 1 tablespoon of the olive oil for 20 minutes.

2. 2

   Bring the vegetable broth to a boil, pour over the couscous, cover and let stand for 5 minutes, then fluff with a fork.

3. 3

   Stir the chickpeas, remaining olive oil and lemon juice into the couscous.

4. 4

   Fold in the roasted vegetables and parsley.

5. 5

   Pack into containers and chill.