Spicy Couscous and Vegetables

Ingredients

• 2 tablespoons cilantro leaves roughly chopped
• 1.5 cups couscous 
• 0.5 teaspoon cumin seeds 
• 1 small eggplant sliced quartered
• 0.5 teaspoon ground ginger 
• 0.5  lemon zest grated
• 2 tablespoons olive oil 
• 6 servings olive oil to taste
• 0.3 cup orange juice 
• 0.5 teaspoon paprika 
• 1 tablespoon parsley roughly chopped
• 2 small bell pepper red
• 6 servings pepper black freshly ground
• 0.5 teaspoon sea salt 
• 2 cups vegetable stock 
• 1 small zucchini halved cut into slices

Equipment

• bowl
• baking sheet
• oven
• plastic wrap

Directions

1. Preheat oven to 375 degrees F.
2. Place cut vegetables on a baking sheet and drizzle with some olive oil and season with salt and pepper to taste.
3. Place in oven and roast for about 10 minutes.
4. Place couscous in a heat proof bowl and stir in all the spices and orange juice. Bring the vegetable stock to a boil and pour over the couscous making sure it covers the couscous mixture completely. Cover with a plate or plastic wrap and leave for 5 to 10 minutes or until all the stock is absorbed. Stir in the herbs, olive oil, grated lemon zest and juice. Fluff the couscous with a fork and toss with roasted vegetables.