Roasting the vegetables:
Preheat oven to 200?C/gas mark 6.
Place the vegetables (onions, courgettes, peppers and mushrooms) into a large roasting tray. Add one tablespoon of olive oil, the garlic, black pepper, dried mixed herbs and mix together.
Place in the oven and roast for 30 minutes or until vegetables are tender and golden.
Preparing the couscous:
Place the couscous in a large bowl. Pour over the hot stock and stir. Cover with a plate or cling film and leave to one side for 10-15 minutes or until no liquid is remaining. Fluff up with a fork.
Add the remaining olive oil, lemon juice, and season with black pepper.
Putting it all together:
Add the chickpeas/kidney beans to the cous cous.
Add the roasted vegetables to the couscous and combine together.
Top with feta cheese if using and serve warm.
2 onions, peeled and chopped into 6-8 wedges
2 courgettes, chopped into wedges
2 peppers (mixed colours), deseeded and chopped into chunks
1 pack of mushrooms, wiped clean and halved
2 tablespoons olive oil
2 garlic cloves, peeled and crushed
Black pepper, for seasoning
1 teaspoon mixed herbs
1 can chickpeas or kidney beans, drained
250g (9oz) cous cous
1 vegetable stock with 250ml boiling water
½ lemon, juice
100g (3 ½ oz) feta cheese (optional), cubed