Makes 2 servings
Olive oil
Balsamic vinegar
Dash of soy sauce
1 red pepper
1 small aubergine
1 onion
4 mushrooms
1 courgette
1 carrot
200g couscous
200ml stock
1tbsp butter/olive oil
Cover the couscous with the hot stock, add the butter or oil, stir and set aside.
Roughly chop the vegetables and place in a baking tray. Drizzle generously with olive oil and balsamic vinegar, add a dash of soy sauce and season. Cook at the top of a hot oven, turning the vegetables occasionally to make sure they are browning all over.