Roasted vegetable couscous with mascarpone

chickpea chickpeas courgette courgettes cous cous couscous couscous salad easy recipes garlic clove garlic cloves healthy recipes mascarpone parsley red chilli red chillies red pepper red peppers roast veg student recipes sugar tomato tomatoes vegetarian recipes

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Ingredients

4 red peppers , deseeded and sliced

2 courgettes , halved and then cut into thick sticks

2 garlic cloves , peeled and bruised

1 tbsp olive oil , plus extra for drizzling

½ tsp sugar

6 tomatoes , quartered

1 red chilli , deseeded and finely sliced

200g couscous

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

Method

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.