This is so easy to make that it doesn’t really need a recipe. But as it’s such a great accompaniment for so many dishes, is fat free and is great cold for lunches that we thought it was worth a post.

1 red onion, cut into thin wedges
1 small courgette
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
Low calorie cooking spray
1 tbsp Bart’s Ras el Hanout (or make your own, see below)
300g couscous
Handful of fresh mint

Preheat the oven to 200°C

Chop all of the vegetables into 2cm chunks and toss them in a baking tray with the onions and a good spray of the cooking spray. Toss with your hands to cover thoroughly and then sprinkle with the Ras el Hanout.

Roast for 30 minutes

Meanwhile make up the couscous as per the packet instructions (these will differ if you use wholewheat couscous or plain). Toss with a fork to break up any clumps at the end of the cooking time.

Tip the couscous into the tray with the vegetables and stir making sure you get all the gooey, crispy bits from the bottom of the pan.

Serve with roasted chicken or Baharat Beef or Moroccan Lamb.

Ras el Hanout Spice Mix

2½ tbsp cumin seed
2 tbsp coriander seed
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp black peppercorn
1 tsp ground turmeric
½ tsp cardamom pod (seeds from about 10 pods)
a good pinch of saffron

Put all the spices into a pestle and mortar and blend well. Discard the cardamom husks. Keep in an airtight jar in your spice rack.