Name: A sizzling hot Curry Couscous and Veggie Bake recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800g Kent pumpkin, seeds removed, cut into 3cm wedges; 3 finger eggplants (250g), thickly sliced; 1 large red capsicum, cut into thick strips; 400g can chickpeas, drained, rinsed; 2 cloves garlic, peeled, thinly sliced; 2 tblsps olive oil; 1 tblsp curry powder; 1 1/2 cups pearl couscous; 500ml carton vegetable stock; Fresh mint leaves, Greek yogurt, and lemon wedges, to serve; TIP: For a change, swap pumpkin for carrots or sweet potato and eggplant for zucchini.

A sizzling hot Curry Couscous and Veggie Bake recipe

Featuring a flavourful mix of ingredients.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

800g Kent pumpkin, seeds removed, cut into 3cm wedges

3 finger eggplants (250g), thickly sliced

1 large red capsicum, cut into thick strips

400g can chickpeas, drained, rinsed

2 cloves garlic, peeled, thinly sliced

2 tblsps olive oil

1 tblsp curry powder

1 1/2 cups pearl couscous

500ml carton vegetable stock

Fresh mint leaves, Greek yogurt, and lemon wedges, to serve

TIP: For a change, swap pumpkin for carrots or sweet potato and eggplant for zucchini.

Method

Step 1

Place vegetables, chickpeas, and garlic in a medium non-stick roasting pan. Drizzle over oil. Sprinkle with curry powder. Season with salt and pepper. Toss to coat. Arrange in an even layer.

Step 2

Cook in a very hot oven (220C) for 15 to 20 minutes until vegetables are lightly browned and just tender. Remove. Stir in couscous, stock and 1/2 cup water. Cover with two layers of foil.

Step 3

Cook in a moderate oven (180C) for 20 minutes, until couscous is tender, and liquid is absorbed. Stand covered for 10 minutes.

Step 4

Garnish with mint. Serve with yoghurt and lemon wedges.