Couscous with roasted spring vegetables

Preheat the oven to 200 ° C.

Cut 1 cm from the bottom of the fennel bulb, remove the green and cut the fennel into equal parts.

Cut the onion into equal parts.

Halve the peppers, remove the seeds and cut the flesh into strips.

Break the woody bottom of the green asparagus and cut the asparagus into three slanted pieces.

Halve the zucchini over the length and cut into 2 cm pieces.

Cut the chorizo ​​into slices of ½ cm.

Spread the vegetables and chorizo ​​over 2 baking sheets lined with baking paper.

Sprinkle the vegetables and chorizo ​​with the oil, sprinkle with salt and salt and scoop.

Roast the vegetables in the oven for about 25 minutes until golden brown and done. Alternate the baking trays halfway and shovel the vegetables.

Meanwhile, put the couscous into a large bowl. Pour the water over it. Stir through, cover the dish and leave for 5 minutes.

In the meantime, finely chop the coriander.

Stir in the couscous with a fork and mix the vegetables, cheese cubes, 3 tbsp of the herb oil from the jar and the coriander through it.