A vibrant and flavorful couscous dish featuring roasted vegetables and a citrusy twist.
Preheat your oven to 200°C (400°F).
Preheating the oven ensures even cooking for the vegetables.
Chop the red onion, bell pepper, and courgette into bite-sized pieces.
Try to keep the pieces uniform in size for even roasting.
Place the chopped vegetables and garlic cloves in an oven-proof dish, drizzle with olive oil, and toss to coat.
Use your hands or a spoon to ensure all pieces are evenly coated.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through.
Check the vegetables towards the end to prevent overcooking.
Toast the pine nuts in the cooling oven for 5 minutes.
Keep an eye on the pine nuts as they can burn quickly.
In a heat-proof bowl, combine the couscous, cumin, cinnamon, lemon juice and zest, orange juice and zest, and hot vegetable stock. Cover and let sit for 5 minutes.
Covering the bowl traps steam, allowing the couscous to cook evenly.
Fluff the couscous with a fork and mix in the roasted vegetables, toasted pine nuts, chopped coriander, and mint.
Gently fold the ingredients to maintain the texture of the couscous.
Season with salt and pepper to taste and serve warm.
Taste the dish before serving to adjust the seasoning if needed.
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