Name: Moroccan Couscous with Roasted Vegetables.
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 1/2 cups butternut squash (210g/7.4oz) (cut into small bitesize cubes); 2 small red onions (1 cup/140g/5oz) (cut into quarters); 1 medium red bell pepper (1 cup/125g/4.5oz) (seeds and pith removed then cut into small bitesize pieces); 1 1/2 tbsp olive oil; 1 medium zucchini/ courgette (165g/ 1 1/3cup/6oz) (cut into bitesize pieces); 7 or 8 dried, ready to eat apricots (roughly chopped); 1 1/3 cups couscous (250g/9oz); 1 1/2 cups low sodium vegetable stock (300ml) (made with 2 tsp of vegan bouillon ); 1 lemon, the zest and juice of; 2 cloves of garlic (minced); 1 heaped tsp cumin; 1 level tsp ground coriander; 1/4 tsp cinnamon; 1/4 cup extra virgin olive oil; 1 15oz can of cooked chickpeas (400g/ drained weight 240g); salt and pepper to season; 1 small handful of flat leaf parsley, finely chopped (about 3 heaped tablespoons); 2 heaped tbsp finely chopped fresh mint leaves; 1/4 cup pomegranate seeds or more if you wish (optional); 1/3 cup blanched flaked almonds (optional)