Ingredients:
1 large sweet potato
2 red peppers
1 red onion
2 courgettes
1 garlic clove
30ml (2tbsp) olive oil
1 tbsp harissa paste 200g couscous
250ml hot vegetable stock 200g spinach leaves, washed juice 1/2 lemon

Method:

• Preheat the oven to Gas Mark 5, 190°C, fan 170°C. Put the veg (apart from the spinach) and garlic in a single layer in a roasting tin. Whisk the oil and harissa together, and then drizzle over the veg. Season. Roast for 35-40 minutes, until the vegetables are tender.

• Put the couscous in a heatproof bowl. Pour over the hot stock, cover and set aside for 10-15 minutes. Fluff up with a fork, then stir through the spinach and the lemon zest and juice.

• Stir through the roasted vegetables, plus any pan juices. Serve immediately.