Ingredients
2 baby butternut pumpkins
6 baby capsicums
6 green beans cut into 2cm batons
½ cup chopped parsley
Olive oil
Salt and pepper
1.5 cups couscous
1.5 cups vegetable stock (Hot)
1 tbsp Moroccan spices
Method
Preheat oven to 180 degrees. Line a large baking tray with baking paper. Cut the baby butternuts in half lengthways and scoop out the middle, leaving 1.5cm edge around the outside. Try to keep the scooped out pieces and cut into small dice. Drizzle the four pumpkin halves with olive oil and season with salt and pepper. Roast until tender – approximately 20 minutes. Drizzle the diced pumpkin with olive oil and season well and roast for 10-15 minutes until cooked through. Cut baby capsicums and beans into 1cm pieces. Heat a small frying pan over medium heat and add a splash of olive oil. Saute vegetables until slightly coloured and soft (about 5 minutes). Meanwhile place couscous in a large bowl, add a dash of olive oil and the Moroccan spice. Stir through with a fork to incorporate oil and spices into couscous (this will help the grains separate). Pour the cup of Hot vegetable stock over the couscous and stir well. Leave couscous uncovered for 5 mins until all the stock is absorbed. Fluff with a fork and stir through roasted sweet potato pieces, beans, capsicum and chopped parsley. Fill roasted sweet potato halves with the vegetable couscous and serve immediately. Delicious with some crumbled feta and/or chopped kalamata olives as well.
