Summary: I am really into couscous and love that it’s an almost instant dinner. Roast veggie and couscous is such an easy weeknight fallback meal. And you can use whatever you have in the fridge. This combo of veggies and spices is my favourite though. Each veggie gets it’s own spice combo that compliments the others, which means you get amazing bursts of flavour as you eat. The couscous and chickpeas make this so filling and hearty, perfect for the cooler weather. This is so easy to whizz together! It may seem kinda complicated but I just use the same bowl to spice each ingredient and fling it in the oven. Parcelling up the onions saves you from getting out a frying pan and then having to clean it – genius really! My kitchen secret is garlic infused olive oil. We use it in everything! It adds a garlic flavour to roasted veggies without worrying about burning the garlic and spoiling the flavours.
Ingredients
- 300g cauliflower, broken into florets
- 300g pumpkin, cubed
- 1 large red onion, cut into half moons
- 1 (400g) can chickpeas, drained rinsed
- 8 tsp garlic olive oil
- 1/2 tsp turmeric
- 1 1/2 tsp paprika
- 1/2 tsp red pepper flakes
- 2 tsp cumin
- 1 tsp onion powder
- Salt and pepper
- 1 1/2 cups pearl couscous
- 1/2 bunch watercress
- 2 cups shredded red cabbage
Dressing Drizzle
- 1/3 cup hummus
- 1 1/2 tblsp tahini
- 2 lemons, juiced
- Water to thin
- Preheat the oven to 180C and line a large baking tray.
- Toss the cauliflower florets with 2 tsp of the oil and 1/2 tsp turmeric. Toss the onions with 2 tsp oil. Package the onions into a tin foil parcel. Lay the cauliflower and the package of onions on the baking tray.
- Toss the cubed pumpkin with 2 tsp oil the olive oil, 1/2 tsp paprika and 1/4 tsp red pepper flakes. Place alongside the cauliflower on the tray.
- Toss the chickpeas with 2 tsp of olive oil, 1 tsp paprika, 1/4 tsp red pepper flakes, 2 tsp cumin and 1 tsp onion powder. Arrange alongside the cauliflower and pumpkin on the baking tray. Season with salt and pepper and bake for 30 mins or until tender.
- Meanwhile, cook the couscous according to the package directions, substituting stock for water, if desired. I do mine in the microwave with 470ml of vegan chicken style stock. I cover but leave a gap for steam to escape and cook for 7mins.
- In a large bowl, mix the couscous, vegetables and chickpeas together, adding the cress last. Divide between 4 bowls.
- Whisk all the dressing ingredients together and drizzle over top. You can also add a little sriracha if you want extra heat.
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