Ingredients:
1 orange or yellow pepper, deseeded and chopped
1 courgette, chopped
1 red onion, chopped
1 tbsp olive oil
150g couscous
1 tsp finely grated lemon zest
200ml hot vegetable stock
150g pouch Dolmio Express Rich Tomato with Basil Pesto pasta sauce
40g feta cheese, crumbled
method:
- Preheat the oven to 200C/400F/Gas 6. Place the pepper, courgette and onion into a roasting tin and add the olive oil, tossing to coat. Season with black pepper. Roast for 15-20 minutes, turning the vegetables after 10 minutes.
- Meanwhile, place the couscous into a heatproof bowl and add the lemon zest and hot vegetable stock, stirring to mix. Leave to swell for 10 minutes.
- Tip the pouch of sauce over the vegetables and return to the oven for two minutes to heat through.
- Serve with the feta cheese sprinkled over the veg and couscous.
