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Mix the vegetables in a bowl,season well add the
thyme and olive oil and juice of 1 lemon .
Put in a tin lined with baking paper and bake in a
190C preheated oven.
After about 15 minutes turn the vegetables over so
they roast evenly.
Mean while put the couscous in a large bowl. Add
the salt and spices and stir well.
Add about 4 tablespoons olive oil and mix well to
coat the couscous grains ,this prevents them from
sticking and the couscous being lumpy.
Add the boiling water and stir,let it stand for a
few minutes then fluff up with a fork.
When the roasted vegetables are ready stir them in
and add the remaining lemon juice and add more
olive oil if needed.
This can be eaten warm or cold.
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