Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks
1 large red pepper, deseeded and cut into chunks
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1/2 teaspoon cumin seeds (optional)
12 cherry tomatoes
175g mushrooms, halved
25g pine nuts
210g tin of chickpeas, drained
450ml (3/4 pint) hot vegetable stock
Zest of 1 lemon, finely grated
basil leaves, to garnish
Preheat the oven to 200°C.
Put the butternut, red and yellow peppers and courgette into a large roasting dish. Spray well with Frylight then add the cumin seeds, if using. Season and roast for 20 minutes, turning half way through.
Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.
When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.