Ingredients

The following ingredients have 4 Servings
  • 1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)
  • 1 carrot, sliced 2cm thick
  • 1 zucchini, sliced 2cm thick
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons Moroccan seasoning
  • 1/3 cup (80ml) olive oil
  • 1 cup (200g) couscous
  • 1 1/2 cups (375ml) vegetable stock, heated
  • Grated zest and juice of 1 lemon
  • 250g punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/2 bunch mint, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 2 tablespoons flaked almonds, toasted
  • 170g tub tzatziki

Instruction

  • Preheat the oven to 200°C and line a baking tray with baking paper.
  • In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.
  • Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate. Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
  • Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
  • Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.