125g cous cous
1 teaspoon chicken stock powder
Diced pumpkin, zucchini, capsicum
1 tablespoon sultanas
1 tablespoon pinenuts
1/2 teaspoon cinnamon
Place diced veges on a sheet of baking paper in a single layer on a baking tray. Lightly spray with olive oil spray and place in the oven at 180 degrees for 20 minutes. Turn after 10 minutes. Add pineunts to mix for final three minutes of cooking until golden.
Pour water in jug and mix in stock powder until dissolved.
Place cous cous in saucepan and pour over stock.
Using evaporation method cook cous cous for a few minutes stirring continually.
Remove from heat and fluff grain with a fork. Stir in cinnamon.
Plate cous cous and add roast vegetables.
Enjoy as an accompaniment or as a main, serve hot or cold.
For dessert I enjoyed fresh tropical fruits: mango and lycheees. Love living in the tropics :)