- 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
- 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.
- This dish can be enjoyed hot or cold.
- Use as many vegetables as you like, just remember to increase the dressing as well.
- Feel free to use more vinegar, honey and mustard in different ratios to your liking.
- If you are feeling adventurous, instead of vinegar, honey and mustard, play with Indian spices like chili, cumin and dried coriander.
- Serving Size: 1 serving
- Calories: 344
- Sugar: 10.5 g
- Sodium: 94 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 60.8 g
- Fiber: 5.4 g
- Protein: 9.5 g