Ingredients

• 800g butternut pumpkin, cut into 2cm cubes
• 2 red capsicums, cut into 3cm cubes
• 1 medium eggplant, cut into 3cm cubes
• oil for cooking
• 1 red onion, sliced thinly
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• 400g tin chickpea, rinsed and drained
• 150g Kalamata olives
• 1 cup fresh coriander leaves, chopped
• zest and juice of 1 lemon
• 1 cups couscous, prepared

Method

1. Preheat oven to 180°C. Bake pumpkin for 25 mins or until tender. Add capsicum and eggplant and roast for 20 minutes or until vegetables are golden and tender.
2. Heat oil in a medium non-stock frying pan over medium heat. Add onion, garlic, cumin and ground coriander and cook for 2 minutes until onion is soft.
3. Add vegetables and chickpeas and toss to coat. Set aside.
4. Add olives, coriander, lemon juice and zest and toss gently with couscous.