Couscous with roast vegetables

Ingredients

• 1 carrot sliced
• 1 sweet red pepper sliced
• ½ butternut squash de-seed and chopped into small pieces
• 1 small sweet potato
• courgette sliced
• 1 sprig rosemary
• 1 bay leaf
• 150g couscous
• 50g cashews or pine kernels (or a mix of the two!)
• 300ml low-salt vegetable stock

Method

1. Place the couscous and stock into a large bowl. Allow to stand for 15 mins, stirring occasionally.
2. Peel and chop the sweet potato into small pieces. Peel, de-seedand chop the squash into small pieces. Slice the courgette, carrot and red pepper.
3. Place all the vegetables into on oven proof dish with a little olive oil, herbs and roast in a preheated oven at 200ºC/gas mark 6 for 15 minutes.
4. When the vegetables are cooked stir them into the couscous and add cashews (or pine kernels).
5. Serve with a green salad.