Ingredients

The following ingredients have 4 Servings
  • 600g (1lb 5oz) pumpkin, peeled and cut in 2.5cm (1 inch) thick chunks
  • 2 red onions, peeled and cut in wedges
  • 2 red peppers, seeded and sliced
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) balsamic vinegar
  • 15ml (1 tbsp) honey
  • 15ml (1 tbsp) wholegrain mustard
  • 200g (7 oz) dried couscous
  • 300ml (½ pint) vegetable stock
  • 45ml (3 tbsp) fresh coriander/cilantro

Instruction

  • Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.
  • Place the pumpkin, onions and peppers in a large roasting tin. Drizzle the olive oil and toss to coat.
  • In a cup, add the vinegar, honey and mustard and stir well.
  • Roast for about 30 minutes, turning occasionally, then add the balsamic mixture to the vegetables and toss again.
  • After another 10 minutes test the vegetables for doneness and if they are ready remove from the oven.
  • Meanwhile, place the couscous in a large serving bowl, pour over the stock, cover with cling film and leave to soak for 5 minutes. Remove the cling film and fluff using a fork. Serve the vegetables garnished with coriander on top of the couscous.