- Extra Virgin Olive Oil (1 Tbsp + 1 tsp)
- Balsamic Vinegar (1 Tbsp)
- Capsicum (1)
- Carrot (1)
- Pumpkin (1/8)
- Cherry Tomatoes (6)
- Couscous (1 cup - dry)
- Spinach (1 handful)
- Pine Nuts (1/4 cup)
- Pink Himalayan Salt (pinch)
Preheat the oven to 180°C.
Cut the capsicum, carrot and pumpkin into 3cm cubes.
Cook the capsicum, carrot and pumpkin in a large roasting dish with the olive oil until soft (30 - 40 mins), turning regularly.
Spred the pinenuts over a baking tray and put in the oven to roast them. This will take about 10 minutes, but check them very regularly (they are very easy to burn...).
Meanwhile, bring a small pot of 1 1/2 cups of water to a boil, add a pinch of salt and the remaining olive oil to the water.
As soon as the water starts to boil, add the couscous and remove from the heat. Place a lid on the pot.
Leave the couscous to absorb the water for about 10 minutes, then use a fork to fluff it.
Meanwhile, cut the cherry tomatoes into quarters.
Combine the couscous, cherry tomatoes, roasted veggies, pine nuts and balsamic vinegar and toss.