CHERMOULA-ROASTED VEG WITH CHICKPEAS AND COUSCOUS
For gluten free, use quinoa or millet in place of couscous. For vegans, omit honey.
400g butternut pumpkin, peeled,
cut into 2cm pieces 400g sweet potato, peeled,
cut into 2cm pieces 2 carrots, peeled, cut into 2cm pieces 1 orange capsicum, seeds removed, cut into 2cm pieces (substitute red capsicum) 2 tomatoes, chopped 400g canned chickpeas, rinsed, drained 2 tbs runny honey Juice of 1/ 2 a lemon, plus extra lemon
cheeks to serve 11/ 2 cups (375ml) vegetable stock