Thoughtful Foods

Serves 4

Ingredients

• 450g kumara (orange sweet potato), peeled, roughly chopped
• 3 Lebanese eggplants, thickly sliced
• 8 yellow button squash, halved
• 2 zucchini, thickly sliced
• 1 large red capsicum, cut into strips
• 1 red onion, cut into thin wedges
• 2 garlic cloves, finely chopped
• 2 tablespoon olive oil
• 300g can chickpeas, drained, rinsed
• 1 1/2 cups couscous
• 1 1/2 cups vegetable stock, boiling
• 1 tablespoon butter
• 1/4 cup flat-leaf parsley, finely chopped
• lemon wedges, to serve

Method

1. Preheat oven to 200°C. Place vegetables, onion, garlic, oil, and salt and pepper into a large bowl. Toss well to coat vegetables in oil. Arrange in a large roasting pan. Roast for 15 minutes.
2. Add chickpeas to pan. Turn vegetables. Roast a further 5 minutes or until chickpeas are warm and vegetables are tender. Set aside to cool slightly.
3. Place couscous into a large heatproof bowl. Pour boiling stock over couscous. Cover. Stand for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains.
4. Add vegetables, chickpeas and parsley to couscous. Season and toss gently to combine. Serve with lemon wedges.