Roasted vegetables with couscous

In an ovenproof dish, roast small pieces of vegetable. You can choose from traditional English vegetables such as parsnips, celeriac, potatoes, beetroots, carrots or leeks. Or Mediterranean vegetables such as tomatoes, peppers, courgettes and aubergines.

Make up the couscous as per the packet’s instructions (this takes just a few minutes). Heap the vegetables onto the couscous and serve with houmous.