Moroccan Roast Vegetable Couscous

Ingredients

420 g can chickpeas, rinsed, drained
300 g peeled, seeded butternut pumpkin, chopped
1 carrot, peeled, chopped
1 small red onion, cut into wedges
1 tsp minced garlic
1 Tbs olive oil
1 Tbs Moroccan seasoning
1 rosemary sprig, chopped
1 1/2 cups (300 g) couscous
1 1/2 cups (375mL) boiling water
2 tsp lemon juice
3/4 cup (90g ) frozen peas

Method

Preheat oven to 220 C. Place the chickpeas, pumpkin, carrot and onion in a baking dish. Add garlic, oil, seasoning and half the rosemary and toss to combine. Cover with foil and roast for 30 minutes or until vegetables are tender.

Meanwhile, place the couscous in a heatproof bowl. Add the boiling water and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Drizzle with lemon juice and stir to combine.

Cook peas in a saucepan of boiling water for 4 minutes or until tender. Drain.

Combine the couscous, vegetable mixture and peas in a large serving bowl. Sprinkle with remaining rosemary to serve.

Credits: Coles

Photo Credits: Coles