Prep Time 15mins Cook Time 50mins Difficulty Easy Serves 4
Ingredients
500g Butternut Pumpkin, diced into 1-2cm cubes
2 x capsicums, diced into 2cm cubes
2 x zucchini, diced into 2cm cubes
5 x mushrooms, cut into quarters.
2 x Garlic Cloves, crushed
2 x Tbsp Olive Oil
1 x Red Onion, cut into large chunks
½ cup walnuts, halved
1tsp Cumin Seeds
1tbsp Harissa Paste OR 2tsp Harissa Spice Powder (or a different chilli sauce)
250g Couscous
300mL Vegetable Stock
Juice and zest of 1 lemon
Small bunch mint, finely chopped
3 x generous handfuls of Baby Spinach
Method
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.