Moroccan couscous and baked vegetables
- Heat oven to 200degC. Cut the pumpkin, eggplant, courgettes and peppers into large chunks and place with onion wedges in a large, low-sided oven pan.
- Drizzle vegetables with plenty of olive oil and season with salt and pepper, then toss well to coat. Bake for 30 minutes or until vegetables are tender and lightly browned.
- At the same time, put couscous and turmeric in a bowl and cover with measured boiling water. Stir briefly, cover bowl tightly with plastic wrap and then set aside for 10 minutes to give couscous time to soften.
- Fluff up couscous with a fork and season with salt and pepper. Serve hot vegetables on a bed of couscous.