Step 1

Preheat the oven to 220°C (430°F).

Step 2

Drizzle 1 tablespoon of oil over a large oven dish or pan and add the diced pepper, onion, carrot, courgette, and drained chickpeas. Sprinkle with salt, toss well, and roast for 15-20 minutes or until the veg is tender and starting to colour slightly.Note: If you don't have a large oven dish or pan, you can spread everything out across two pans. Alternatively, you can skip roasting the chickpeas (canned chickpeas are already cooked and roasting just helps to add texture).

Step 3

Once the veg is tender, remove from the oven and set aside.

Step 4

While the veg is roasting, you can continue with the other steps. In a small mixing bowl, combine the lemon juice, lemon zest, olive oil, crushed garlic, salt, and pepper. If you have a large lemon with a lot of zest, start with around half then add more zest to taste later on.

Step 5

Using a pan with a tight-fitting lid, heat the pan over low-medium heat and add the dried couscous to the dry pan. Toast for 2-3 minutes, then add the cumin seeds along with a small drizzle of oil. Toast for another 2 minutes or until the couscous is golden brown, moving regularly to avoid burning.

Step 6

Once the couscous and cumin seeds are toasted, remove the pan from the heat. Add the ground cinnamon, ground turmeric, and raisins, then pour over the boiling water or vegan stock. Cover with a lid and leave to steam for around 5 minutes or until the couscous is soft (it may take slightly longer depending on the variety).

Step 7

Once soft, fluff up the couscous lightly using a fork.

Step 8

In a large bowl, combine the couscous with the roasted veg and chickpeas. Roughly chop the fresh coriander, then add this to the bowl along with the lemon dressing. Mix everything well, adjust the seasoning to taste, and serve.