Prep Time 15mins Cook Time 50mins Difficulty Easy Serves 4
500g butternut pumpkin
2 garlic cloves
2 tbsp olive oil
1 red onion
1/2 cup walnut halves
1 tsp cumin seeds
1 tbsp harissa paste
OR 2 tsp harissa spice powder (or a different chilli sauce)
300mL vegetable stock
small bunch mint
3 generous handfuls baby spinach
Prep Ingredients: Dice the pumpkin, capsicums and zucchinis into 2 cm cubes. Cut the mushrooms into quarters. Cut the red onion into large chunks. Crush the garlic. Juice and zest the lemon. Finely chop the mint.
Preheat oven to 180deg
Place pumpkin, capsicum, zucchini and mushrooms in a baking tray. Add garlic, oil and pepper for seasoning, mix to coat.
Roast vegetables for 20mins.
Add onion, walnuts, cumin and harissa to the roast vegetables and bake for a further 20mins (or until vegetables are tender).
Prepare vegetable stock and bring to the boil in a saucepan. Pour in couscous and take off the heat. Cover the saucepan and let couscous sit for 10mins. Fluff up with a fork.
Add vegetables to the couscous and mix in the lemon juice, zest, mint and baby spinach.