This is meant to be a hot dish and I think it would be lovely as such but I had it cold for lunch and it was really good. I'm not a huge fan of tinned chickpeas but adding them to the couscous cooks them a bit and makes them softer.
4 red peppers, deseeded and sliced
2 courgettes, halved and then cut into thick sticks
2 garlic cloves, peeled and bruised
1 tbsp olive oil, plus extra for drizzling
½ tsp sugar
6 tomatoes, quartered
1 red chilli, deseeded and finely sliced
400g can chickpeas, rinsed and drained
50g mascarpone or full-fat soft cheese
small handful chopped flat-leaf parsley
Meanwhile, in a separate bowl stir together the couscous and chickpeas, and pour over 200-250ml boiling water until just covered. Covered with cling film and leave to stand for 10 mins, then fluff up with a fork, adding more water if needed.
Remove the vegetables from the oven and stir in the mascarpone. Divide the couscous between 4 plates, top with the roasted veg and finish with some chopped parsley and a drizzle of olive oil. Or pack into a lunchbox and leave to cool.