Ingredients

  • 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

Method

  1. 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.
  2. Add the almonds and roast for a further 10-20 minutes.
  3. Cook cous-cous according to packet instructions.
  4. Mix it all together. Best served at room temperature.