ROASTED VEGETABLE COUSCOUS WITH HUMMUS

Steps:

• Preheat the oven to 425°.
• Cut the red and yellow pepper in half and remove the seeds, then cut all of the vegetables in 1 inch pieces.
• Put into a roasting pan and add the sliced garlic and rosemary sprig and drizzle over the olive oil, tossing to coat evenly.
• Season and roast for 30-35 minutes or until the vegetables are tender and lightly caramelised, tossing occasionally.
• Meanwhile, prepare the couscous.
• Boil the vegetable stock or water.
• Add the couscous to stock (or water), swirl around a bit, cover, remove from heat and stand for 5 - 10 minutes.
• Add freshly ground black pepper and salt to taste.
• Fluff through so that the grains separate.
• Do this a few times while waiting.
• When ready add the cous cous to the pan with the vegetables and mix well.
• Return to the oven for 5 more minutes.
• TO MAKE HUMMUS:
• Put the garbanzos in a bowl with a clove of garlic, lemon juice and the 4 green olives.
• Season with black pepper and combine till smooth with a blender.
• TO SERVE:
• Divide between four plates.
• Place Veggie mix over the hummus before serving warm or cold.