- 450g orange sweet potato, peeled, cut into 2cm pieces
- 1 eggplant, cut into 2cm pieces
- 1 large red capsicum, halved, deseeded, chopped
- 1 red onion, cut into thin wedges
- 400g cup mushrooms, thickly sliced
- 1/4 cup olive oil
- 300g can chickpeas, drained, rinsed
- 1 1/2 cups couscous
- 1 1/2 cups vegetable stock
- 1 tbs butter
- 1/4 cup flat leaf parsley, finely chopped
| - Preheat oven to 200°C. Place sweet potato, eggplant, capsicum, onion and mushrooms in a large roasting pan. Drizzle over the oil, season with salt and pepper, turn to coat vegetables in oil. Roast for 15 minutes
- Add chickpeas to roasting pan and turn vegetables. Roast for a further 10 minutes or until chickpeas are warmed through and vegetables tender
- Meanwhile, place couscous into a large heatproof bowl. Place stock in a small saucepan and bring to the boil over high heat. Pour stock over couscous. Cover and set aside for 3 minutes or until stock is absorbed. Add butter. Stir with a fork to separate grains
- Add roasted vegetables and parsley to couscous. Season with salt and pepper. Toss gently. Serve as a vegetarian meal or a side dish with barbecued beef, lamb or chicken
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