Recipe #1 - Red Veggies with Couscous

I found this recipe in "The Ultimate Student Cookbook (From Chicken to Chili)" by Tiffany Goodall. It's easy to make and super delicious. Perfect for lunch or a light dinner and even on the go. I didn't quite follow her recipe but here's what I did.

What I used:
2 red bell peppers, seeded and sliced
6 cocktail tomatoes quartered
2 garlic cloves, peeled and chopped up really small
4 tsp. olive oil
2 tsp. balsamic vinegar
1/2 cup grated cheese
1 cup couscous
11/2 cup boiling water

What to do:
Preheat the oven to 400 degrees
Cover a roasting tray with tinfoil
Place your chopped veggies in the tray
Pour in the oil, vinegar, and garlic
Roast for 15-20 minutes

Put your couscous in a bowl or small pot
Boil the water in a kettle, then pour it over the couscous
Cover it with a lid and let it sit for about 5 minutes
Check it with a fork to see if all the water is gone
Stir it around to fluff it up

Serve with the veggies over the couscous and sprinkle the grated cheese on top

This recipe serves 2

Extras- You can roast whatever veggies you like and make it as colourful as you like. Adding some fresh basil would also be a great idea.