Cous cous, roasted peppers and kale
- 3 mixed peppers, deseeded and sliced
- 1 red onion, chopped
- 1tbsp rapeseed oil
- 1tsp ground cumin
- 100g sliced curly kale, woody stems removed
- 1 reduced-salt veg stock cube
- 150g cous cous
- 400g tin chickpeas, drained
- 20g toasted pine nuts
Preheat the oven to 200C/180C Fan/Gas 6.
Put the peppers and onion in a roasting tin. Toss with rapeseed oil and the ground cumin. Roast for 25 mins, stirring in sliced curly kale for the last 5 mins. Set aside to cool.
Crumble the stock cube over the cous cous, in a bowl, and cover with boiling water. Cover the bowl and set aside for 10 mins.
Fluff the cous cous and stir through the chickpeas. Top with the veg and toasted pine nuts. Divide between 4 lidded containers; store in the fridge for up to 3 days.