Ingredients
- Whole cauliflower, chopped into small florets
- 3 medium zucchinis, chopped into small cubes
- Kent pumpkin wedge, chopped into small cubes
- 2 medium carrots, sliced
- 1 leek, finely sliced
- 1 cup (140g) pearl couscous boiled with 1 ½ cups of water
- 400g tinned chickpeas, rinsed
- ½ cup pomegranate seeds
- ½ bunch mint, shopped
- 1 bag of rocket or spinach leaves
- 1 lemon, juice
- 1 tablespoon extra-virgin olive oil
Method
- Preheat your oven to 200C
- Place all the cut veggies for roasting in a large tray. Season with 1 tablespoon garlic infused olive oil, 1 tsp turmeric, cracked pepper, 1 tsp cumin and ½ tsp cinnamon powder
- Roast for 40 min covered and 15-20 min uncovered if needed at 200C
- Meanwhile make the couscous as per packet instructions (just like cooking rice)
- To assemble add the rocket or spinach leave mix, roasted veggies, cooked couscous, rinsed chickpeas, pomegranate seeds, finely diced mint leaves and dressing
- Serve alongside a protein – grilled salmon or chicken or steak
Enjoy,
