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Full of flavor vegetarian dish, utilizing herbs and spices to boost the couscous to another level.  With the addition of some roasted vegetables, this dish is quite filling. Anything left over can be used in a salad lunch box the next day!

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes (to include roasting vegetables)

INGREDIENTS:

10 oz of packet couscous
2 tbs of olive oil
1 tablespoon (or more if you love herbs!) – mint, coriander, thyme for example, chopped finely
1 teaspoon of paprika or Ras-el-Hanout ground spice (you can leave this out but it does spice up the dish a little)
1 large squash, cut in 4, deseeded and cut into small wedges
10 baby (cherry) tomatoes
4 oz of young baby asparagus
Juice of one orange
A little seasoning, as required

METHOD:

Set the oven to 180 C/350 F. Prepare the squash as directed, tossing the pieces in a little of the olive oil and a little seasoning of salt and pepper. Roast for 25-30 minutes until soft.

After 20 minutes, put the asparagus and baby tomatoes cut in half into the baking dish with the squash, and toss around in the juices.

In the meantime, prepare the couscous by putting into a large bowl. Cover the couscous with exactly the same amount of boiling water. Add the paprika or Ras-el-Hanout, stir and cover with cling film. Leave to soak.

Prepare and chop the herbs you have chosen, fairly fine. When the couscous has soaked up the water and is moist and cooked, add the herbs and stir through.

Mix the juice of the orange with the remaining olive oil.

Remove the roasted vegetables from the oven. Slice off the flesh of the squash and cut into mouth sized pieces. Place the couscous on a pretty plate, add the vegetables on top.  Cover with the dressing and any leftover chopped herbs.