Couscous with roasted vegetables

Method

Preheat the oven to 220°C and chop all vegetables into bite-sized pieces, tossing them with olive oil, minced garlic, oregano, thyme, salt and pepper, then roast for 25-30 minutes until tender and lightly charred. Meanwhile, bring the vegetable stock to the boil and pour it over the couscous in a bowl, cover and leave to steam for 5 minutes until the liquid is absorbed. Fluff the couscous with a fork and stir through the roasted vegetables with the lemon juice. Scatter fresh coriander over the top and serve warm.