ingredients
serves 4
2 red onions, peeled and roughly chopped
2 zucchinis, trimmed and roughly chopped
1 eggplant, trimmed and roughly chopped
2 red peppers, cored, deseeded and roughly chopped
2 garlic cloves, peeled and sliced
4 tbsp olive oil
salt and pepper
3/4 pound tomatoes, halved
1/2 pound couscous
1/2 pint hot vegetable stock
4 tbsp roughly chopped flat-leafed parsley
2 tbsp balsamic vinegar
2 cups feta cheese, cubed
method
1. Put the red onions, zucchinis, eggplant, red peppers and garlic into a roasting tin and drizzle with the olive oil. Season with salt and pepper, then toss together and roast at 200°C (180°C fan oven) for 30 minutes.
2. Add the tomatoes to the tin. Toss together and roast for a further 30 minutes.
3. Meanwhile, put the couscous into a large bowl. Pour in the stock, stir and cover. Set aside to soak for 10 minutes.
4. Fluff up the warm couscous with a fork, then add the chopped parsley, balsamic vinegar, and roasted vegetables. Toss together, then spoon into warmed bowls, scatter over the feta cheese and serve.
