Easy recipe Roast Vegetables With Couscous Recipe

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one large red capsicum, quartered, deseeded onekg butternut pumpkin, peeled one large red onion, peeled, root intact six yellow patty pan squash, quartered three Roma tomatoes, quartered lengthways about two tablespoons olive oil one cup Campbells Real Stock Vegetable one cup couscous one lemon, rind finely grated, juiced one tablespoon extra-virgin olive oil four hundredg can chickpeas, drained, rinsed one/about two cup flat-leaf parsley (Recipes by ingridients parsley) leaves, choppedStep one Preheat oven to two hundredC. Cut capsicum and pumpkin into fourcm pieces. Cut onion into about eight wedges. Place in a large roasting dish with squash and tomatoes. Step about two Drizzle oil over vegetables and season with salt (Recipes by ingridients salt) and pepper. Toss to coat. Roast, turning once, for about fourty-five minutes or until tender. Roast Vegetables With Couscous Recipe. Step three Pour stock into a saucepan. Cover and bring to the boil. Add couscous, stirring once. Remove from heat. Stand, covered, for five minutes. Transfer to a large bowl. Add lemon rind, juice and oil. Roast Vegetables With Couscous Recipe. Stir with a fork. Add chickpeas, parsley (Recipes by ingridients parsley) and salt (Recipes by ingridients salt) and pepper. Mix well. Serve with roast vegetables.. Roast Vegetables With Couscous Recipe.