2 red peppers, cored, deseeded and cut into 2 cm (3/4 inch) pieces
1 yellow pepper, cored, deseeded and cut into 2 cm (3/4 inch) pieces
1 courgette, cut into 2 cm (3/4 inch) cubes
2 large red onions, thickly sliced
4 tablespoons olive oil
200 g (7 oz) couscous
100 g (3 1/2 oz) cashew nuts
handful of chopped mint
handful of chopped coriander
6–8 preserved lemons, halved
200 g (7 oz) feta cheese, crumbled
salt and pepper
juice of 1 orange
5 tablespoons extra-virgin olive oil
1 teaspoon sweet smoked paprika
1 red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon mild curry powder
Put the vegetables on a large baking sheet, then drizzle over the oil and season well. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until softened and the vegetables are just beginning to char at the edges.
Meanwhile, put the couscous in a large heatproof bowl and season well. Pour over boiling water to just cover, then cover with clingfilm and leave to stand for 8–10 minutes, or according to the packet instructions, until the water is absorbed.
To make the dressing, mix together all the ingredients in a bowl and season well, then set aside.
To toast the cashews, heat a frying pan until hot, add the cashews and dry-fry over a medium heat until lightly brown, then remove from the pan and set aside.
Gently fork the couscous to separate the grains and place in a large, shallow serving dish, then fold in the roasted vegetables, herbs and preserved lemons. Pour the dressing over the couscous and toss to mix well. Scatter with the toasted cashews and feta cheese and serve.