Roasted Med veg

Set the oven to 220°C/Gas Mark 7. Spoon the oil into a roasting tin and put in the oven to heat up for 5 mins, while you prepare the vegetables.

Mix the potatoes, fresh vegetables and garlic in the hot oil in the tin and roast for 40 mins, stirring occasionally. Add the artichokes to the pan for the last 5 mins of cooking.

Put the couscous into a bowl, pour the hot stock or water over and leave for 5 mins, until the liquid is absorbed. Add the roasted garlic purée, squeezed out of its skin, lime zest and juice and seasoning, to taste, and fluff couscous up with a fork.

Season the vegetables and serve with the couscous and hummus (drizzle with oil from the artichokes, if you like).