500gr Pumpkin, (cut into wedges)
1 Red Onion (peeled and cut into wedges)
2 Tablespoons Moroccan Spice Mix
1 Cup Couscous
1 Tablespoon Butter
125gr EDGELL CHICKPEAS (drained)
125gr EDGELL CORN KERNELS (drained)
1/4 cup chopped fresh coriander
- Lightly spray pumpking and onion with oil and sprinkle with half the Morroccan Spice. Place into a baking tray and cook in a preheated oven at 200 degrees celsius for 25 minutes.
- Place couscous into a bowl and pour over 1 cup boiling water, cover and let stand for 5 minutes before fluffing up with a fork.
- Melt butter in a frying pan and heat, add remaining moroccan spice, EDGELL CHICK PEAS and EDGELL CORN KERNELS and heat for 1 minute. Add couscous to pan and cook for a further 2 minutes stirring until heated through.
- Spoon the couscous onto serving plates and top with roasted vegetables, sprinkle with coriander.