Ingredients

• 1 1/2 cups vegetable stock
• 1 cup couscous
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 cup currants
• 1 teaspoon olive oil
• 1 Zucchini sliced
• 1 Capsicum sliced
• 1 Brown Onion sliced
• Roast pumpkin chopped
• 1 long red chilli, deseeded, thinly sliced (optional)
• Juice of 1 lemon

Method

1. Bring stock to the boil in a small saucepan over high heat.
2. Place couscous, cumin, coriander and currants in a large, heatproof bowl.
3. Season with salt and pepper. Mix ingredients. Pour over boiling stock. Stir with a fork. Cover with plastic wrap and stand for 5 minutes or until stock is absorbed.
4. Remove plastic wrap, stir couscous gently with a fork to separate grains.
5. Slice the zucchini, capsicum chilli and onion. Heat oil in a frying pan over medium heat. Add the zucchini, capsicum, chilli and onion. Cook until vegetables are soft.
6. Roughly chop roast pumpkin.
7. Spoon couscous onto plate.
8. Add char grilled vegetables and pumpkin.
9. Squeeze over the lemon juice. Serve.