Couscous with Roasted Vegetables


Coopt from Annabel Langbein.

2 red onions (peeled)
2 medium beetroots (peeled)
1 small butternut pumpkin (skin and seeds removed)
2 medium carrots (peeled)
2 medium sweet potato (peeled)
2 small fennel bulb
splash of extra virgin olive oil
about 2 tbsp. maple syrup
salt and black pepper

1 cup couscous
finely grated zest of 1 lemon and juice
1 tsp. salt
1 cup boiling water

½ cup shelled unsalted pistachio nuts (chopped)

Preheat oven to 180˚C. Cut the vegetables into 2cm chunks.

Place the prepared vegetables in a very large roasting dish and spread out to a single layer. Drizzle with oil and maple syrup and season with salt and pepper. Roast for about 45 -50 minutes or until the vegetables are tender and starting to caramelise.
Roasting the vegetables
In a large bowl, mix the couscous, lemon zest, salt and boiling water. Allow to stand for about 10 minutes, then fluff up with a fork.

Add the roasted vegetables and lemon juice to the couscous and toss gently to combine and garnish with the chopped pistachios.