Israeli Couscous with Roasted Vegetables and Feta with Garlic and Dill

1 clove garlic, peeled and finely chopped
1 punnet cherry tomatoes, washed and cut in half
1 red onion, sliced into thin wedges
1 zucchini, washed and cut into 2cm dice
1 400g can chickpeas
1 tsp sweet paprika
50g walnuts, chopped
1 lemon
2 tbs parsley leaves, washed and chopped
200g pearl or israeli couscous
100g feta cheese, crumbled (Castello brand works very well with this recipe)
1 tbs dill leaves, washed and chopped
3 garlic cloves, extra, papery outer skins removed, left whole and unpeeled

Preheat the oven to 200°Celsius (fan-forced).

Place the chopped garlic, cherry tomatoes, red onion, zucchini whole garlic cloves 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 rack of the oven for 20-25 minutes or until tender. If you would like them really caramelised, cook them a little longer. Remove the whole garlic cloves, peel and squash the garlic into a small bowl.

While the veggies are roasting, drain and rinse the chickpeas. On a different baking tray lined with baking paper, toss together the chickpeas, paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack for 15-20 minutes or until golden and slightly crispy. In the last 5 minutes of cooking time, add the walnuts to the oven tray with the chickpeas and roast until golden.

While the chickpeas are roasting, bring the water to the boil in a medium saucepan. Cut the lemon into wedges.

Add the pearl couscous to the saucepan of boiling water. Cover with a lid and reduce the heat to low. Cook for 8-10 minutes, or until just tender. Add the roast veggies and parsley to the saucepan. Drizzle with a little olive oil, add the salt and season with a pinch of pepper to taste. Gently toss to combine.

Mix the roasted garlic with feta and dill.

Divide the Mediterranean pearl couscous between bowls and top with the roasted chickpeas and walnuts. Crumble over the feta and serve with lemon wedges.

Try this served with sliced boiled eggs.