Serves 4 as a side dish

For the roasted vegetables

2-4 tablespoons of olive oil

1 red onion

1 yellow pepper

½ small aubergine

2 garlic cloves

1 courgette

Handful of cherry tomatoes

Handful of pitted black olives

1 tablespoons of dried marjoram or a few sprigs of thyme

Seasoning

For the couscous

Olive oil

1-2 teaspoons of Ras el hanout

170g wholewheat couscous

260g vegetable or chicken stock

To make the roasted vegetables

1. Preheat the oven to 200°C.
2. Peel the onion and cut it into wedges or dice.
3. Cut the pepper and aubergine into small dice.
4. Cut the courgette into small dice and set aside.
5. Drizzle some olive oil into the bottom of a large baking tray.
6. Throw in the onion, pepper and aubergine. Drizzle over a little more oil and mix well.
7. Place in the hot oven and cook for 20 minutes.
8. Remove the baking tray from the oven and increase the heat to 210°C.
9. Throw in the courgette, cherry tomatoes, garlic cloves (still in their skins) and olives if using. Sprinkle over the marjoram and seasoning. 
10. Drizzle over a little more oil and mix again.
11. Return to the oven for another 15-20 minutes.
12. Remove the garlic from the tray, peel off the skin and return to the pan. Squish with the back of a fork and stir into the vegetables.
13. Leave to cool if serving as a cold salad.

To make the couscous

1. Add a drizzle more olive oil to the pan, then add the Ras el hanout and stir for 1-2 minutes, being careful not to let the spice burn.
2. Add the stock to the pan and bring to the boil. Turn off the heat. Stir in the couscous and replace the lid.  Leave for 10 minutes.
3. Leave to cool if serving as a cold salad.

To make the salad

1. In a large bowl, carefully mix together the couscous and vegetables, to prevent the vegetables from breaking into pieces.