Preheat your oven to 200°C (180°C fan / Gas Mark 6). Chop the peppers and onion into bite-sized pieces and spread them across a large baking tray together with the chickpeas. Roast for 25–30 minutes until the vegetables are tender and beginning to caramelise at the edges and the chickpeas are golden and crisp. Remove from the oven and set aside to cool completely.
While the vegetables cool, prepare the couscous. Bring your water or broth to the boil and add a drizzle of olive oil and a pinch of salt. Place the couscous in a heatproof bowl using a 1:1 ratio of couscous to liquid, pour the boiling liquid directly over it, and cover immediately with a plate or lid. Leave to steam for 5–10 minutes, then uncover and fluff gently with a fork.
In a small bowl or jar, whisk together the dressing ingredients until well combined.
To assemble, add the couscous to a large serving bowl and top with the roasted vegetables, crispy chickpeas, crumbled feta and fresh dill. Drizzle over the dressing and toss everything together until evenly coated.
This salad is delicious served warm straight away, or chilled and enjoyed straight from the fridge — both ways offer a slightly different but equally satisfying experience. It keeps well in an airtight container for several days, making it an ideal option for meal prep or a packed lunch.
