Zucchini, Pumpkin and Chickpea Couscous

–400g Butternut Pumpkin, Peeled, Cut into 4cm Cubes

2 Teaspoons Olive Oil

1 Cup Couscous

2 Zucchini, Finely Sliced

Grated Zest and Juice of 1 Lemon

400g Can Chickpeas, Drained and Rinsed

1 Cup Salt Reduced Vegetable Stock (or chicken stock)

1/4 Cup Roughly Chopped Coriander (optional)

1/4 Cup Roughly Chopped Mint (optional)

1/2 Cup Fat Reduced Natural Yoghurt, to serve

 

1. Preheat oven to 200 degrees. Place pumpkin in a roasting tin and drizzle with 1 teaspoon oil. Roast for 20 minutes until golden and tender.

2. Place the couscous, zucchini, lemon zest, lemon juice and chickpeas in a heatproof bowl and stir to combine.

3. Bring the stock to the boil in a small saucepan over high heat.

4. Pour on the stock and remaining oil, cover tightly with plastic wrap, and set aside for 5 minutes until the couscous has absorbed the liquid and the zucchini is tender.

5. Fluff the couscous with a fork to separate the grains. Stir in the herbs and pumpkin.

6. Divide among four serving dishes and serve with a dollop of yoghurt.