This is great as a vegetarian main but also works well as a side dish or even served cold for a picnic lunch.

Serves 4.

Low calorie olive oil cooking spray
2 courgettes, sliced into semi circles
2 red onions, cut into wedges
1 red pepper, cut into 2cm chunks
1 yellow pepper, cut into 2cm chunks
300g couscous
6 small preserved lemons
3 garlic cloves, minced
Seasoning

For the green oil
Large bunch flat leafed parsley (reserve some leaves for garnish)
Large bunch coriander (reserve some leaves for garnish)
1-2 tsp olive oil

Preheat the oven to 200°C and line a baking tray with baking parchment.

Put the vegetables into the baking tray, spray with the olive oil spray, season well and toss to coat. Roast for 20-25 minutes, turning halfway through, until the vegetables are soft and slightly charred on the edges.

Prepare the couscous according to the packet instructions.

Prepare the oil; in a food processor blend the fresh herbs with the olive oil and season well with salt.

When the couscous is ‘cooked’, fluff with a fork and stir through the herb oil until fully combined, then stir through the roasted vegetables.

Serve on its own or with falafel and flatbreads.