Roasted tomato, pepper and squash couscous | Frylight

Name: Roasted tomato, pepper and squash couscous | Frylight
Ingredients: Frylight Cooking Spray; Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks; 1 large red pepper, deseeded and cut into chunks; 1 large yellow pepper, deseeded and cut into chunks; 1 large courgette, thickly sliced; 1/2 teaspoon cumin seeds (optional); 12 cherry tomatoes; 175g mushrooms, halved; 25g pine nuts; 210g tin of chickpeas, drained; 300g couscous; 450ml (3/4 pint) hot vegetable stock; Zest of 1 lemon, finely grated; basil leaves, to garnish; Preheat the oven to 200°C.; Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.; Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.; When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.

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Roasted tomato, pepper and squash couscous Perfect for all sorts of cooking where a hint of Mediterranean cuisine is called for – from delicate fish to

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Ingredients

Frylight Cooking Spray
Half a large butternut squash or 1 small one, peeled, deseeded and cut into small chunks
1 large red pepper, deseeded and cut into chunks
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1/2 teaspoon cumin seeds (optional)
12 cherry tomatoes
175g mushrooms, halved
25g pine nuts
210g tin of chickpeas, drained
300g couscous
450ml (3/4 pint) hot vegetable stock
Zest of 1 lemon, finely grated
basil leaves, to garnish
Preheat the oven to 200°C.
Add the tomatoes, mushrooms and pine nuts. Roast for a further 10 minutes.
Whilst the vegetables are cooking, put the couscous into a large heatproof bowl and add the stock and lemon zest. Cover and leave to swell for about 10 minutes, then fluff up with a fork.
When the vegetables are ready, tip in to the couscous and add the chickpeas. Stir gently to combine, then share out, sprinkle with basil leaves and serve.