Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 2 capsicum, deseeded, thickly sliced
- 1 fennel bulb, halved, thickly sliced
- 1/3 cup mint, chopped
- 400grams kent pumpkin, cut into wedges, skin on
- 2 red onions, cut into wedges
- 2 zucchini, halved, sliced
- 3 tomatoes, quartered
- 1tablespoons sumac
- 400grams can chickpeas, drained, rinsed
- 1tablespoons harissa
- 2 cup coconut water
- 2/3 cup olive oil
- 8 garlic cloves
- 2 cup couscous
- 2tablespoons honey
Nutrition per serving
2670kJ / 638Cal
2670 Kilojoules or 638 Calories
31% of daily energy intake*
Protein
15.6grams
Fat
25.3grams
Carbs
76.7grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Whisk 1/2 cup of the oil with honey, sumac and harissa. Season to taste.
Step 2 of 4
Combine onion, capsicum, pumpkin and fennel in a large bowl. Drizzle with 1/4 cup of the dressing and toss well to coat. Place vegetables in a single layer on a large baking tray. Place in top half of oven and roast for 30 minutes.
Step 3 of 4
Meanwhile, combine zucchini, tomato, garlic and chickpeas in a bowl and drizzle with another 1/4 cup of dressing. Toss gently and place in a single layer in a separate roasting pan. Place in bottom half of oven and cook along with first tray of vegetables for a further 25 minutes or until vegetables are tender and browned.
Step 4 of 4
Combine coconut water and 2 tbs oil in a pan over high heat until boiling. Place couscous in a large bowl. Pour over coconut water, stir well, cover and set aside for 5 minutes. Add mint and season with salt and pepper. Fluff with a fork. Serve couscous with vegetables. Drizzle with remaining dressing and mint.
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