Preheat the oven to 200C/180 fan/350F with the roasting tin inside.
When the oven is at temperature, remove the tray and add the oil. Throw in the chopped vegetables, stirring them round to coat in the oil.
Return the tray to the oven and cook for 20 minutes, tossing the veggies partway through the cooking time.
Pour the boiling water straight from the kettle into a pan or heatproof bowl.
Add in the crumbled stock cube and butter, followed by the couscous. Stir well and pop on the lid. Leave for 5 minutes.
When the couscous is ready, fluff with a fork (don't stir with a spoon as it'll go claggy) and stir through the roasted vegetables.
Sprinkle with coriander/cilantro if using and serve hot, or leave somewhere to cool before storing in the fridge for a later meal or packed lunch.
Please enjoy my recipe! Jane | hedgecombers.com