Pearl Couscous with Roasted Vegetables


Ingredients (serves 4)

  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp ground paprika
  • ground black pepper
  • 8 carrot unpeeled*
  • 200 g butternut pumpkin peeled and cut into 1 ½ cm sticks*
  • 1 red capsicum (pepper) seeded and cut into strips*
  • ½ brown onion finely chopped
  • 150g pearl couscous
  • 470ml vegetable stock
  • 140g green peas fresh, shelled
  • 2 tbsp cashew nuts
  • 2 tbsp sunflower seeds
  • fresh coriander or fresh parsley, to serve (optional)


  • In a small bowl mix olive oil with chilli powder, cumin seeds, paprika and a little pepper.
  • Place carrots, pumpkin and capsicum on a roasting tray lined with baking pepper and season with half the spicy oil.  Roast vegetables in a hot oven at 180°C until carrots are soft (about 30 minutes).
  • Place remaining spicy oil in a non-stick pan with chopped onion and cook, while stirring, for 3 minutes before adding pearl couscous.  Stir well and add stock and peas.  Bring to a simmer, cover with a lid and cook on low heat for about 10 minutes.
  • Spoon pearl couscous on plates and top with roast vegetables. Sprinkle with nuts and seeds and garnish with herbs.