Autumnal Roasted Veg & Pearl Couscous With Crushed Pistachio Salad

Make the most of the last days of summer with this nutritious couscous dish, which will have you dreaming of the warmer climates of the Mediterranean.

250g pearl couscous

300g baby rainbow carrots (if you can’t find use normal size and cut them up)

200g baby courgettes

1 Red onion, peeled and coarsely chopped

200g baby aubergine

300g baby parsnips

100g pistachio nut kernels

200g pomegranate seeds

Drizzle of olive oil

Drizzle of honey

Pinch of rock salt

For the dressing

1/2 cup olive oil

1/4 cup honey

1/4 cup balsamic

1 Lemon

Salt and pepper

Method

Preheat the oven to 180C.
Wash all the vegetables and place onto a large baking tray. Drizzle with olive oil, honey and sprinkle with a pinch of rock salt. Allow to bake for around 20 minutes then toss and turn the vegetables so they cook evenly. Bake for a further 20 minutes or until the vegetables are soft.
While they are cooking, you can make the couscous. Boil 1 ½ cups of water in a pot. Add a drop of olive oil, a little bit of salt and then add 3 cups of couscous to the pot. Cover and allow to simmer for 8-10 minutes, stirring occasionally. Once the couscous is cooked, drain the remaining water and place into the serving dish.
Add pomegranate seeds (keep a few back to add to the very top as a garnish) and 100g of pistachio nut kernels into the couscous.
Allow the roasted vegetables to cool a little then place on top of the couscous mixture. Chop the remainder (100g) pistachio nuts and sprinkle on top. Drizzle the dressing and garnish with pomegranates.