This hearty supper is healthy, cheap and filling – great for an easy meal for your mates
Prep:20 mins
Serves 4
4 red peppers, deseeded and sliced2 courgettes, halved and then cut into thick sticks2 garlic cloves, peeled and bruised1 tbsp olive oil, plus extra for drizzling½ tsp sugar6 tomatoes, quartered1 red chilli, deseeded and finely sliced200g couscous400g can chickpea, rinsed and drained50g mascarpone or full-fat soft cheese (add a little more if you like)small handful chopped flat-leaf parsley
STEP 1Heat oven to 200C/180C fan/gas 6 and put the kettle on. Put the red peppers and courgettes in a roasting tray with the garlic, olive oil, sugar and some seasoning. Roast them in the oven for 20 mins, then add the tomatoes and sliced chilli. Roast for 20 mins more until the tomatoes and peppers are bursting with juices.STEP 2Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Cling film the bowl and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.STEP 3Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil.
