Preheat the oven to 200°C/gas mark 6. Cut 1 courgette, 1 red and 1 green pepper and 1 small aubergine into bite-sized pieces and place on a baking sheet with a handful of button mushrooms and 8 cherry tomatoes. Drizzle over 1 tbsp of olive oil, place in the oven and roast for about 20 minutes until the veg are cooked through but brown on the outside.

Meanwhile, prepare 200g of couscous according to the pack instructions. Mix the couscous with 2 tbsp of freshly chopped coriander with the roasted vegetables and pan juices. Divide between 2 plates and top each with 2 tbsp of hummus. Follow with 1 satsuma for each person.