Mediterranean Pearl Couscous

Place the garlic, cherry tomatoes, red onion and zucchini on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast on the middle shelf of the oven for 20-25 minutes or until tender.

While the veggies are roasting, drain and rinse the chickpeas. On the second oven tray lined with baking paper, toss together the chickpeas, smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the top shelf for 15-20 minutes or until golden and slightly crispy. In the last 5 minutes of cook time, add the walnuts to the oven tray with the chickpeas and roast until golden. TIP: For the low calorie option, use just 1/2 the walnuts!

While the chickpeas are roasting, bring the water (see ingredients list) to the boil in a medium saucepan. Cut the lemon into wedges. Finely chop the parsley.

Add the pearl couscous to the saucepan of boiling water. Cover with a lid and reduce the heat to medium-low. Cook for 8-10 minutes, or until just tender. Drain off any excess liquid. Add the roast veggies and parsley to the saucepan. Drizzle with a little olive oil, add the salt (see ingredients list) and season with a pinch of pepper. Gently toss to combine.