• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Drain tinned cherry tomatoes, reserving the passata sauce. • In a baking dish, combine Israeli couscous, reserved passata, garlic & herb seasoning and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Cover with foil and bake until couscous is 'al dente' and water is absorbed, 28-32 minutes.

• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges, lengthways. • Place carrots, parsnip and cherry tomatoes on a lined oven tray. Combine with the balsamic vinegar, half the brown sugar, a pinch of salt and a drizzle of olive oil. Toss to combine and spread out evenly. • Roast until blistered and tender, 20-25 minutes.

• When the couscous is done, remove from oven, then stir through baby spinach leaves, the butter and remaining brown sugar. Season with salt and pepper. TIP: Add a splash of water to loosen if needed.

• Divide tomato-baked couscous between bowls. Top with roasted veggies. • Dollop over basil pesto and sprinkle with grated Parmesan cheese to serve. Enjoy!