Roasted Pumpkin & Couscous Salad

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.