Centre Travel

225g couscous 6 spring onions, trimmed and chopped 3 tomatoes, diced 6 sun-dried tomatoes in oil, drained and diced 125g pitted black olives 30ml chopped fresh mint 15ml each fresh chopped coriander and parsley 2-3 cloves garlic, skinned and crushed 45ml olive oil juice of 1 lemon Put couscous in a large bowl and pour in 600ml cold water. Leave to soak until liquid has been absorbed. Stir the remaining ingredients into the couscous and season well. Serves 6

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.