Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Pumpkin, cubed | 125g |
| Cherry tomatoes, halved | 125g |
| Red onions, sliced | 1/2 |
| Tinned chickpeas, drained and rinsed | 200g |
| Smoked paprika | 1/2 tsp |
| Vegetable stock | 1 cup |
| Couscous | 1 cup |
| Extra virgin olive oil | 1/2 tbs |
| Honey | 1 tsp |
| Lemon juice | 1/2 tbs |
| Baby spinach | 50g |
| Raisins, sultanas or currants | 25g |
| Olive oil spray, as needed | |
Method
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1
Preheat oven to 220°C and line a large baking tray with baking paper. |
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2
Place pumpkin, cherry tomatoes, red onion and drained chickpeas on tray. Spray with olive oil and sprinkle with smoked paprika. Toss until all vegetables are coated. |
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3
Bake in the oven for 20 minutes or until vegetables are cooked. Allow to cool. |
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4
Meanwhile, prepare the couscous. Heat vegetable stock in a saucepan until boiling. Place the couscous in a large heatproof bowl and pour over boiling vegetable stock and cover for 10 minutes. Fluff up couscous using a fork and allow to cool. |
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5
In a small bowl, combine extra virgin olive oil, honey and lemon juice for the dressing. |
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6
Combine prepared couscous, roasted vegetables, baby spinach, raisins (or sultanas or currants) in a large bowl. Stir through the dressing. Serve. |