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Roasted vegetables & couscous salad
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| 500 gr | sweet potato |
| 1 | eggplant, cubed |
| 1 | red onion, cut into wedges |
| 400 g | button mushrooms, halved |
| 1 | red capsicum, seeded, cubed |
| 1/4 cup | olive oil |
| 400 gr | can chickpeas, drained, rinsed |
| 250 gr | cherry tomatoes |
| 2 | garlic cloves, minced |
| 1+1/2 cups chicken stock 1+1/2 cups couscous | |
| 1/4 cup | chopped parsley |
| 20 gr | chopped butter |
| 50 gr | baby spinach leaves |
Preheat oven to hot, 200C
Arrange all vegetables in a large baking pan
Drizzle with oil & toss to coat
Season to taste
Bake for 15 minutes
Add chickpeas, tomatoes & garlic
Bake a further 10 minutes
Bring stock to a boil on high
Remove from the heat
Add couscous, cover for 5 minutes
Fluff with a fork to separate grains
Add butter & parsley
Season to taste
In a large bowl, combine vegetables, couscous & spinach
Serve warm or cold
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