Healthy Couscous Salad

1 courgette, cut into cubes

1 red and green pepper, deseeded and cut into cubes

1 onion cut into wedges

2 tbsp olive oil

6 cherry tomatoes, halved

1 lemon

150g couscous

150g low fat cheese cut into cubes

4 tbsp basil

Preheat oven 200F or Gas mark6.

Place vegetables in a shallow baking tray, drizzle the oil, and roast for about 30 minutes,

until the edges are charred.

Place the couscous in a large bowl and pour abour 200ml boiling water. Leave to stand for

about 5 minutes. Fluff with a fork. Add the grated lemon zest and juice of the lemon.

Let cool.

Stir the vegetables into the couscous, mix well and allow to cool.

Stir in the cheese and the fresh basil.