Vegetarian Pearl Couscous with Roasted Vegetables

Authorblucouscous

Yields4 Servings

2 tbsp extra virgin olive oil

1/4 tsp chilli powder

1 tsp cumin seeds

1 tsp sweet paprika

freshly ground black pepper

8 medium Dutch carrots, unpeeled

200 g butternut pumpkin, peeled and cut into 1 ½ cm sticks

1 red capsicum, seeded and cut into strips

½ brown onion, finely chopped

1 1/2 cups pearl couscous

2 1/2 cups vegetarian stock

½ cup shelled peas

2 tbsp cashew nuts

2 tbsp sunflower seeds

a few sprigs of coriander leaves or parsley

In a small bowl mix olive oil with chilli powder, cumin seeds, paprika and a little pepper.

Place carrots, pumpkin and capsicum on a roasting tray lined with baking paper and season with half the spicy oil. Roast vegetables in a hot oven at 180°C until carrots are soft (about 30 minutes).

Place remaining spicy oil in a non-stick pan with chopped onion and cook, while stirring, for 3 minutes before adding pearl couscous. Stir well and add stock and peas. Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes.

Spoon pearl couscous on plates and top with roast vegetables. Sprinkle with nuts and seeds and garnish with herbs.

Ingredients