Ingredients
1 red and 1 yellow capsicum
1 small-medium fennel bulb
2-3 tomatoes
1 spanish onion
bunch of mushies (I use quite a lot)
1 whole garlic bunch
1-2 tins chickpeas
Thyme
couscous
1 teaspoon ground cumin, paprika, corriander
1/4 teaspoon cayenne pepper
1 stock (i.e. teaspoon & 1 cup)
1 cup couscous
Method
1/ Roughly chop your veges (caps, onion, fennel, toms, and mushies unless they're super tiny!) and place in large baking dish. Drizzle with Olive oil and sprinkle on some salt. Break the garlic into bulbs but leave their skin on. Place in oven and cook (c 200 deg) for 1 hour
2/ Mix veges around and add your (drained) chickpeas, also a sprinkling of thyme (sometime i use sprigs of the fresh stuff but only if i have plans for the other sprigs). Place back in oven for 30mins
3/ Meanwhile get your couscous going. Chuck your couscous in with the spices and either dry cook them for a little while, or if you are feeling lazy ignore this. Add 1 cup boiling water, and stock to the couscous and spices. Cover and leave for 10mins or so.
4/ Lay down yor couscous and place on some amazing roasted veges YUM!
