Roasted Vegetable and Couscous

This is a recipe from BBC Good Food Magazine in association with Weight Watchers

1/2 courgette trimmed and cut into chunks
1/2 red and 1/2 yellow pepper, deseeded and roughly chopped
1/2 small red onion cut into 3 wedges
100 grams butternut squash, peeled, deseeded and diced
low fat oil
3 oz cherry tomoatoes
3oz hot vegetable stock, made using 1/4 stock cube
50 grams cous cous
1 tbsp fresh chopped basil
1/2 oz wild rocket

Method
Heat oven to 2ooc. Toss the courgett, peppers, red onion and squash together on a large roasting tray, lightly coat the ve in oil and roast in the oven for 15 minutes, stirring half way through.
Place the tomatoes in the roasting tin and coat with oil. Roast for a further 5 minutes, or until the vegetables are tender and beginning to caramelise around the edges.
Meanwhile, pour the stock over the cous cous in a bowl, stir once then cover and leave to stand for 5 minutes until the couscous has absorbed the liquid. Fluff up the couscous and stir in the basil. Place the couscous in a lunchbox and top with the veg and leave to cool. Add the wild rocket once the couscous and vegetables are cool, then seal and chill until ready to eat.