for 4 people

Vegetables

500 g	squash, cored, cut into approx. 2 cm pieces
500 g	cauliflower divide into florets, cut into thin slices
1 tin	chickpeas (approx. 200 g), rinsed and drained
1 tbsp	olive oil
1 tsp	salt
½ tsp	ground cumin
a little	pepper

Couscous

200 g	Pearl couscous
	salted water, boiling

Dressing

2 tbsp	olive oil
2 tbsp	apple vinegar
1 tbsp	liquid honey
¼ bunch	thyme, leaves torn off
1 tsp	ground cumin
½ tsp	salt

How it's done

Vegetables

Spread the squash, cauliflower and chickpeas on a baking tray lined with baking paper. Drizzle with oil, mix and season.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, place in a bowl.

Couscous

Cook the couscous in boiling salted water for approx. 8 mins. Drain, place in the bowl with the vegetables, mix.

Dressing

In a bowl, mix the oil with all the other ingredients up to and including the salt, pour over the salad, mix.

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