Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Remove the seeds from the peppers and cut them into strips. Halve the cherry tomatoes. Arrange the vegetables on a baking sheet, drizzle with 10 ml olive oil, season with 0.6 g salt and half of the black pepper.
Roast the peppers and tomatoes
Roast the vegetables for 20 to 22 minutes at 220 °C, until the peppers soften and lightly brown at the edges and the tomatoes begin to wrinkle. Do not turn them during roasting so they brown well on the baking sheet.
Let the couscous absorb the water
Put the couscous in a bowl. Bring the water to a boil, pour it over the couscous, cover, and let stand for 5 minutes. Then fluff it with a fork and stir in the remaining 5 ml olive oil.
Prepare the lemon dressing
Finely chop the parsley and press the garlic. Mix them with 25 ml lemon juice and finely grated lemon zest. Halve the olives.
Combine and serve
Gently stir the roasted vegetables and olives into the couscous. Break the sardines into larger pieces and carefully fold them in so they do not fall apart into a mash. Add the lemon mixture, the remaining 0.6 g salt, and the remaining black pepper. Serve warm.
