Serves: 6, Calories: 424, Time: 1 hr 45 mins

Ingredients:

• 3 peppers, roughly chopped.  150
• 1 courgette, roughly chopped.  40
• 1 aubergine, roughly chopped.  75
• 2 large onions, roughly chopped.  150
• 500g Vittoria tomatoes, halved. 160
• 3 tsp garlic and herb seasoning.
• 2 tsp garlic paste.  34
• ½ tbsp (23g) harissa.  51
• 1 x 400g tin chickpeas, drain, dry.  292
• 2 tbsp veg oil. 248
• 225g light Halloumi, 1cm cubes.  623
• 200g dry couscous.  722
• 400ml boiling water

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In 14x10" Pyrex roaster; Toss courgette, peppers, aubergine and onions in oil, garlic and herb seasoning and garlic.
3. Bake for 40 mins. Stirring halfway.
4. Add tomatoes, mix well.
5. Bake for 20 mins. Stir.
6. Scatter on halloumi. Bake for 25 mins.
7. Meanwhile, on large lined baking tray; Roast chickpeas separately for 25 mins.
8. Meanwhile, in large Pyrex bowl; Cover couscous with boiled water mixed with harissa.
9. Stand, covered with a plate for 5 mins.
10. Stir in chickpeas, serve.

Calories = 2545

• 2545 / 6 = 424

Alternatively: Swap couscous for 125g boil in bag brown rice (364 cals). Decreases cals in each portion by 60.