This meal makes a great packed lunch, or looks lovely piled high in a big bowl for a barbecue or party. The flavours of the toasted cumin seeds and fresh herbs give it a nice zing. You can substitute the carrots, squash and aubergine for other veggies that roast well – for example peppers or courgettes.
300ml veg stock
1 heaped teaspoon each curry powder and tumeric
1 small squash
3 cloves of garlic
2 tbsp fresh broad-leaf parsley, chopped
1 tbsp fresh chives, chopped (optional)
2 tbsp sunflower seeds
1 tsp cumin seeds
1 tsp maple syrup
1) Place the curry and tumeric in a large bowl, add the dried couscous and stir, then add the boiling stock. Stir, then cover for 15 minutes until absorbed. Fluff with a fork.
2) Cut the aubergine into largish chunks and then toss in oil and place on a backing tray. Do the same with the carrots and squash. Roast at 180 degrees – the aubergine will require about 10 minutes, and the squash and carrots around 20 minutes.
3) Place the cumin and sunflower seeds in a frying pan on a high heat. Constantly move to stop them burning. After a few minutes, the cumin should be popping and the sunflower seeds browning. Take off the heat and stir in the maple syrup. Leave to harden then break up the seeds.
4) Mix the couscous, vegetables and their oil, and fresh herbs. If it looks too dry, drizzle in some more olive oil. Top with the nuts, and you can serve with greek yoghurt if you like.