- 1 red pepper
- 1 yellow pepper
- 2 butternut squash
- 2 courgettes
- Garlic to taste
- 1 red onion
- 1tbsp harissa paste/harissa powder
- 50g blanched almonds
- 250g giant cous-cous
- Pre heat oven and chop the veg into bite sized pieces. Tip into a roasting tray, add oil, harissa and garlic. Roast for 20 minutes.
- Add the almonds and roast for a further 10-20 minutes.
- Cook cous-cous according to packet instructions.
- Mix it all together. Best served at room temperature.