Preheat oven to 160C/320F. In a large pan, toss vegetables in oil. Add 2 pinches of salt, 1 pick of pepper, garlic, oregano and 1/2 cup of olive oil. Mix it up so that l the vegetables are covered.
Place the pan in oven and cook until vegetables have softened. (Chef tip, test the vegetable softness at 12 min mark).
In a separate pot, bring couscous to a boil (1 cup couscous to 2 cups of water), let simmer until couscous is light and fluffy.
In a third pot heat 1 – 2 cups of vegetable stock (both homemade or store bought
work).
Once Couscous is ready, drizzle, sparingly, with EVOO to taste and fluff with
fork.
egetables.
When serving your guests, serve couscous in a shallow bowl, topped with
vegetables and ladle vegetable stock over too taste.