Brothy Roast Tomatoes, Fennel & Giant Couscous

Heat the oven to 200°C. Cut the fennel into wedges and reserve the fronds. Add to a roasting tray with the cherry tomatoes and drizzle with olive oil and season with salt and pepper, then cook for 20-25 mins, until all the veg is tender and a little charred.

Peel and finely slice the garlic. Heat 1 tbsp of olive oil in a large pot and cook the garlic over a medium heat until softened and slightly golden. Add the couscous and toast for 2 mins until it starts to smell nutty, then pour in the vegetable stock. Cook according to package instructions, and then finely chop the dill.

When everything is ready, serve the brothy couscous in bowls and top with the roasted tomato and fennel, making sure to get all the juices in there too. Top with chopped dill, fennel fronds, black pepper and a drizzle of olive oil.