1 red pepper, 1 red onion and 1 aubergine cut into bite-size chunks
Half a pumpkin or butternut squash peeled and cut into bite-size chunks
200g cherry or baby plum tomatoes
1 clove garlic, crushed
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 tablespoon *pomegranate molasses
300ml vegetable stock
I bunch fresh mint, roughly chopped
The seeds of I pomegranate
Pre-heat the oven to 220°C, Fan 200°C gas mark 6
Place all the vegetables in a mixing bowl with the garlic, olive oil, molasses and seasoning and mix well to coat. Tip the mixture into a large roasting tray and place in the hot oven for 35-40 minutes. Halfway through the roasting time turn the vegetables with a spatula. Meanwhile bring the vegetable stock to the boil and pour over the couscous. Cover and leave to stand for 5 minutes to absorb the liquid. Stir the couscous with a fork to separate and stir in the roasted vegetables and mint. Spoon the couscous into a serving dish and garnish with pomegranate seeds and serve.
This is great accompaniment to grilled meat or fish. Serve leftovers cold as a salad with cubed goats cheese and a punchy dressing.
*Pomegranate molasses is a Middle Eastern ingredient that is becoming readily available in the UK – it is often used to coat chicken or lamb before roasting and added to sauces and dressings as it adds a sour caramel note which is enhanced by the addition of sugar.