Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. Toss 4 cups chopped vegetables (zucchini, bell pepper, red onion, cauliflower, cherry tomatoes — whatever you've got) with 2 tablespoons olive oil, 1 teaspoon cumin, ½ teaspoon paprika, salt, and pepper. Roast on a sheet pan 20–25 minutes until edges brown and veg are tender.

2. 2

   Meanwhile, put 1½ cups couscous in a bowl with ½ teaspoon salt. Pour over 1½ cups boiling stock or water, cover tightly, and steam 5–8 minutes until fluffy. Fluff with a fork; stir in a drizzle of olive oil and a squeeze of lemon.

3. 3

   Optional protein: warm a can of drained chickpeas in a skillet with a pinch of cumin 3–4 minutes, or add leftover grilled chicken.

4. 4

   Build bowls: couscous, roasted veg, chickpeas if using, herbs, and a spoon of yogurt or tahini. You want fluffy couscous under caramelized veg — not soggy grains under steamed pale vegetables.