Ingredients

Instructions

  1. Heat the oven to 350°F or 180°C.
  2. Put the olive oil and garlic in a roasting/ baking pan.
  3. Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
  4. Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
  5. After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
  6. While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
  7. When cooked, fluff the couscous with a fork.
  8. Remove the veggies from the oven, add the couscous, stir and serve hot!