- 2 courgettes
- 1 red onion
- 75g wholewheat couscous
- 1 garlic clove
- A handful of chervil
- 1 lemon
- 100g petit chevre goat's cheese
- 250g cherry tomatoes
- 1 tsp Dijon mustard
- 50g rocket
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- Baking tray
- Measuring jug
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the courgettes and cut them into bite-size chunks. Peel the red onion and slice it into thin wedges. Spread the courgette and onion out on a large baking tray. Season with salt and pepper and add 1 tbsp olive oil. Toss to coat, then roast in the oven for 20-25 mins, till tender.
- 2.
While the veg roast, fill and boil your kettle. Tip the couscous into a heatproof bowl and top up with 150ml boiling water from the kettle. Stir, cover the bowl with a plate and set aside for 10 mins to soak. The couscous will absorb the water and become tender.
- 3.
Peel and grate the garlic into a bowl. Finely chop the chervil leaves and stalks and add them to the garlic. Grate in the lemon zest and squeeze in the juice from 1 half. Crumble in the goat's cheese and stir well. Set aside. Halve the cherry tomatoes.
- 4.
Juice the remaining lemon half into a separate bowl. Add 1 tsp mustard, 1 tbsp olive oil and some salt and pepper and stir to make a dressing.
- 5.
Divide the couscous between a couple of plates. Top with the roasted veg, the cherry tomatoes and handfuls of rocket. Drizzle with the mustard and goat's cheese dressing to serve.
