1. Cook the vegetablesPreheat the oven to 425°F. Slice the pepper into strips. Cut the broccoli into pieces. Thinly slice the zucchini. Mix the vegetables in a bowl with a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 20-22 minutes.
2. SetupChop the herbs. Cut the tomatoes into quarters or cubes, as desired.
3. Cook the couscousBring a pot with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off heat for 5-6 minutes. Break up the couscous with a fork then mix in the herbs and a drizzle of oil.
4. Plate your dishWhisk the hummus in a bowl with a bit of water to thin it. Serve the couscous and garnish with the vegetables, tomatoes, hummus and crumbled feta. Adjust seasoning to taste. Bon appétit!