1 bunch Infarm coriander
1 large onion, thickly sliced
1 yellow courgette, cut lengthwise into long strips
1 small pumpkin, skin on, deseeded and cut into wedges
1 cup colourful cherry tomatoes, cut in half
250 g can of chickpeas
6 tbsp olive oil
2 tsp salt
5 garlic cloves, minced
1/2 chilli, coarsely chopped
2 tsp cumin seeds, roasted and ground
1 tsp sweet paprika powder
160 g couscous
Heat oven to 200C.
Put the onion, courgette and pumpkin pieces in a roasting tray with 3 tbsp olive oil and salt and roast in the oven for 30 mins.
Add the tomatoes and chickpeas and roast until the tomatoes are bursting with juices – about 10 mins.
Cook the couscous following the pack instructions.
To make the chermoula, blitz together the garlic, coriander, chilli, cumin, paprika, salt, pepper and 3 tbsp oil. Pulse until it’s a thick, coarse paste. Serve the roasted vegetables on top of the couscous. Spoon over with the chermoula condiment.