Prep: 5 mins + soaking time Cook: 15 mins Serves 2
1 red pepper, deseeded and cut into chunks 1 red onion, sliced 100g/ 4oz chestnut mushrooms, halved 100g/ 4oz cherry tomatoes, halved 2 tsp olive oil 4 tbsp pine nuts 150g/ 5oz couscous 1 tbsp pesto sauce 1 (200g) bag crisp salad mix
salt and freshly ground black pepper
1 Preheat the oven to 220ºC/Fan 200ºC/450ºF/Gas Mark 7. Place the pepper, onion, mushrooms and tomatoes in a roasting tin, add the olive oil and toss well. Roast for 15 mins. Stir in the pine nuts and roast for a further 5 mins or until the vegetables are tender and lightly charred. 2 Meanwhile, place the couscous and pesto in a large bowl and season to taste. Pour over 300ml/ ½ pt boiling water, stir well, then cover the bowl with an upturned plate. Leave to soak for 10 mins or until all the water has been absorbed. Fluff the grains up with a fork. 3 Stir the roasted vegetables into the couscous along with the salad leaves. Serve straight away. Serve with warmed toasted pitta bread.