Roasted Veg Couscous - Lots of fresh vegetables simply roasted in the oven with some store cupboard spices, combined with giant/pearl couscous then finished off with feta, fresh mint and a squeeze of lemon.
Pre heat oven to 180c ff / 355f.
Take a large rimmed baking sheet, and place pumpkin, capsicum, eggplant, zucchini, tomato & onion into a rough pile on the sheet.
Sprinkle vegetable pile with ground cumin, garlic powder, salt & pepper and mix to coat - I use my hands for this.
Drizzle 2 tsp of olive oil over vegetables, then mix again to coat. Spread the vegetables out evenly on the baking sheet, and bake for 20 mins.
Remove from oven, sprinkle over the pine nuts and return to the oven for a further 5 mins.
Meanwhile, cook the couscous according to packet instructions (my tip for extra flavour in the couscous is to use vegetable or chicken stock instead of water).
Place the cooked couscous in a bowl, then add the roasted vegetables plus the extra 1 tsp of olive oil. Add crumbled feta and sliced mint, mixing lightly to combine.
Drizzle over lemon juice if using, and serve.
My tip for getting some extra flavour into your giant/pearl couscous is to prepare it using vegetable or chicken stock instead of water.
If you are not sure where to find giant/pearl couscous in the supermarket, in Australia it's in the dry pasta section.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*