Roast vegetables, feta and couscous

It's another 'chop lots of things up then bung in the oven and wait for a bit' recipe. Your dad's favourite, actually, though he prefers his with pasta rather than couscous.

First of all, you'll need some vegetables to roast - today's included:

half a butternut squash
a pepper
a couple of onions
a couple of large tomatoes that were in the reduced to clear section cos they were slightly squishy

Courgettes are always good, as are baby tomatoes, pieces of carrot, red onions, parsnips...depends on the time of year, really.

Anyway, stick the oven on hot - 200 degrees C or so, chop everything up to roughly the same size, drizzle with lots of olive oil and season with lots of black pepper. You could make this herby by adding some dried Mediterranean herbs, or spicy if you add some chilli flakes or chopped up fresh chillies. If you add a stick or two of cinnamon and some star anise, it starts to turn a little more Middle Eastern.

Roast until the squash is squishy (I've always wanted to say that). Chop some feta cheese into large chunks, and make some couscous. If your roast vegetables are on the plainer side, you could add some ras al hanout to the couscous to make it more interesting. Assemble on a plate, and then serve.

We ate ours in front of the telly, while watching Butch Cassidy and the Sundance Kid. You were long since fast asleep...