This Moroccan Spiced Cous Cous recipe is a great vegetarian meal and ideal for meal prep. It's filling, super healthy and so colourful and easy to throw all the ingredients together!
Bunch of fresh mint(£0.48)
Salt & Pepper
Preheat oven to 180°C
Roughly chop the peppers, onion and aubergine and place on a large baking tray. Drizzle on some olive oil and season with salt and pepper. Pop in the oven for 40 minutes.
Meanwhile, slice the top of the pomegranate off to reveal the segments. Slice along the segments so you get wedge-like pieces and then use your hands to remove the seeds. (This took me a while and I looked like I had been attacked afterwards, pom juice everywhere).
Roughly chop the mint and using the back of a fork, break up the feta.
When the veg is 6 minutes away from being cooked, combine the cous cous, stock (see cous cous packet instructions for quantity) and add seasoning in a bowl.
After 40 minutes the veg will be roasted and you can combine all of the ingredients.