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Pumpkin and Capsicum Couscous

Couscous with roasted pumpkin, capsicum and tomato

Pumpkin and Capsicum Couscous


1 large red capsicum, deseeded and cut into 3cm square
500g butternut pumpkin, peeled and cut into 3cm square
1 large red onion, peeled and sliced
3 tomatoes, quartered lengthways
2 tablespoons olive oil
1 cup vegetable stock
1 cup couscous
1 lemon, rind finely grated, juiced
1 tablespoon extra-virgin olive oil
1/4 cup flat-leaf parsley finally chopped


  1. Preheat oven to 200C. Place all the vegetables in a large roasting dish with the tomatoes.
  2. Drizzle oil over vegetables and season with salt and pepper. Toss to coat. Roast, turning once, for 45 minutes or until tender.
  3. Place couscous in a large bowl and add the boiling stock stirring once cover and leave it for 10 minutes.
  4. separate couscous with a fork.
  5. Add lemon rind, juice and oil, parsley and salt and pepper to the couscous then finally mix well with vegetable and serve.

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