For the roasted vegetables
- 1 red onion, peeled and cut into wedges
- 1 red pepper, deseeded and cut into 1½ cm pieces
- 2 courgettes, cut into 1½ cm cubes
- 1 butternut squash, peeled, deseeded and cut into 1cm cubes
- 300 g cherry tomatoes, halved
- 4 garlic cloves, crushed
- 3 tbsp dried thyme
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
For the couscous
- 350 g (2 cups) couscous
- 2 tsp turmeric
- 450 ml (1¾ cups) hot vegetable stock
- 1 bundle of coriander
- 2 tbsp extra virgin olive oil
- Juice of 2 lemons
- zest of 1 lemon
- 5 tbsp pine nuts, lightly toasted