Roast Vegetable Israeli Cous Cous with Pomegranates

Makes dinner for 2 or a large side dish

A light and refreshing recipe perfect for the summer time
Bonus points for how easy this is to make, its also the perfect option if you are time conscious.

Ingredients
1/4 butternut pumpkin
1 large carrot
1 zucchini
1/2 red onion
4 handfuls baby spinach
1 pomegranate (seeds)
1/2 lime (juiced)
1 cup Israeli couscous
2 tbs extra virgin olive oil (plus additional to toss your veggies in)

Method
Preheat oven to 180 degrees Celsius
Line 2x baking trays with baking paper
Bring 1 1/2 cups water to the boil in a pot over the stove.
Chop your vegetables into cubes
Chop your red onion into small chunks
Spread your veggies across your baking tray and drizzle some olive oil, toss veggies to make sure they are all coated. Sprinkle S+P to season.
Add your veggies to the oven and bake for 15 minutes, rotate veggies then bake for another 15 minutes or until veggies have softened.
Once water it bought to the boil, add couscous and olive oil, stir every so often to ensure couscous doesn’t stick to the bottom of the pot.
Add spinach to a serving bowl, then couscous and roast vegetables.
Drizzle lime juice over the salad and season with S+P.
Toss salad and top with pomegranate seeds to serve.