Ingredients

• 1 cup (180 g) dry couscous
• 1¼ cups (300 ml) hot vegetable stock
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 red onion, cut into wedges
• 1 can (15 oz / 425 g) chickpeas, drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3 tbsp tahini
• 2 tbsp lemon juice
• Water, salt, and pepper

Let’s make it

1. Heat oven to 425°F (220°C). Toss vegetables and chickpeas with oil, cumin, salt, and pepper.
2. Spread in one layer on a large baking tray. Roast for 25–30 minutes, turning once, until tender and lightly browned.
3. Cover couscous with hot stock and let stand for 5 minutes, or follow package instructions. Fluff with a fork.
4. Whisk tahini and lemon juice with 2–4 tbsp water until pourable. Season to taste.
5. Divide couscous among bowls, add vegetables and chickpeas, and drizzle with sauce.