- Preheat the oven to 190oC/375oF/Gas 5. Place the vegetables onto a baking tray, season well and toss with the garlic and 1 tbsp of the oil. Bake for 20-25 minutes or until the vegetables are soft and browned.
- Heat the stock in a pan and bring to the boil. Meanwhile, in a large bowl mix together the couscous, remaining oil and cumin. Season well. Once the stock is boiling, pour over the couscous and cover with clingfilm. Set aside and leave to stand for 10 minutes.
- Season the sardines, rub with a little oil and fry for 4 minutes each side, until cooked through.
- Remove the clingfilm from the couscous, and fluff up the grains with a fork. Add the roasted veg, chopped herbs and juice of one of the lemons. Mix well. Divide between 4 plates, and top each with 2 sardines, a sprinkle of parsley and a wedge of lemon.
* Your Morrisons fishmonger can do this for you, along with removing the heads, if desired
