Meat-Free Monday: Roast Veges, Couscous + Feta

Another Meat-Free Monday meal that I love. It's super easy, so deliciously tasty and helps you use up whatever veges you have left rolling around in the crisper.

I guess you could replace the couscous with brown rice or quinoa (I know both are better for you) but on a cold, rainy night like tonight, the hearty, buttery goodness of couscous rocks my socks.

You'll need:

a packet of couscous
olive oil
butter
sweet potato
pumpkin
carrot
zucchini
eggplant
(*in terms of veges, I always use sweet potato, but everything else is fluid - whatever you have on hand or whatever your favourites are. beetroot would probably be awesome too)
kalamata olives
feta cheese
rocket/mint/parsley

1. Cut up your veges into 1-2cm chunks and put onto a large baking tray. Drizzle generously with olive oil, season with salt and pepper and put into preheated oven (200C) for around 40 minutes. Toss after about 20 minutes.

2. Prepare your couscous as per packet instructions.

3. Pour couscous into large bowl, add the veges, olives, feta and rocket. Combine with a little lemon juice if desired.

We serve it hot, but it is really yummy as cold leftover too. This is a beautiful, comforting meal in itself, but you could add lentils or chickpeas too.