Handful cherry tomatoes
1 clove garlic
1 veg stock cube
1 spring onion
Salt and pepper
Get started by chopping the courgette in half, and then into chunky slices. Throw it onto a baking tray along with the tomatoes and the chopped clove of garlic.
Drizzle a bit of oil over the top, season with salt and pepper, mix it all up and get it into the oven at about 200℃. It's going to need to roast for about 15 - 20 minutes.
While you're waiting grab a small saucepan and add 150ml of water (about 1/2 a mug full). Get it on a high heat and add the stock cube, breaking it up a bit. Chop up the spring onion and throw it in as well.
Once the stock cube has dissolved, you can go ahead and add the couscous. Turn down the heat, put on the lid and leave it to simmer for about 10 minutes.
Now it's time to put everything together. Get the veg out of the oven, mix it into the couscous and finish it off with some crumbled feta cheese.