Couscous with roasted vegetables

Ingredients

• 200 g couscous
• 1 courgette
• 1 red pepper
• 1 red onion
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• a handful parsley

Contains: Wheat

Method

1. Chop the vegetables into chunks and roast in the oil at 200 °C for 25 minutes.
2. Pour boiling water over the couscous, cover 5 minutes, and fluff with the lemon and parsley.
3. Mix in the vegetables; quarter your child's tomatoes lengthways. Salt the adults' plates.