1 red onion, peeled and cut into wedges
1 red pepper, deseeded and cut into 1½cm pieces
2 small courgettes, cut into 1½cm cubes
250 g butternut squash, peeled, deseeded and diced into small cubes
3 garlic cloves, peeled and finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
For the couscous:
350 g couscous
1/2 tsp turmeric
1 tsp ground cumin
450 ml hot vegetable stock
3 tbsp finely chopped mint
3 tbsp finely chopped flat-leaf parsley
1 tbsp olive oil juice and zest of 1½ unwaxed lemons
50g pine nuts, lightly toasted
Preheat the oven to 200°C/gas 6. Place all the chopped vegetables on to an oven tray, sprinkle over the garlic, thyme and olive oil and season with salt and pepper. Mix well, making sure all the ingredients are coated and cook for 20–25 minutes, or until slightly browned on the edges. Remove the tray from the oven and allow the vegetables to cool a little.
Place the couscous in a medium-sized bowl. Add the spices, season with salt and pepper and stir well. Pour over the hot vegetable stock, stir once more and cover the bowl with a tea towel for the couscous to steam and the water to be absorbed.
After 5 minutes or so, fluff up the couscous with a fork. Spread the couscous out on a clean oven tray and put into the oven for 5 minutes to dry out a little. Combine the couscous and the roasted vegetables together in a large bowl. Add the herbs, olive oil, lemon juice and zest and mix well. Taste and season with salt and pepper as necessary.
Place on a large platter or bowl, and sprinkle over the toasted pine nuts before serving.