Pearl couscous with roasted butternut

Ingredients:

• 1 large (1.1-1.2kg) butternut, sliced into wedges
• Glug olive oil
• Salt and milled pepper
• ½ Tbsp (7ml) ground cinnamon
• 1 packet (350g) pearl couscous, cooked
• 1 packet (100g) pecan nuts, toasted
• Handful chopped fresh mint and parsley
• 1 tub (100g) pomegranate rubies

Method

1. Preheat oven to 200°C.
2. Drizzle butternut with oil, season and sprinkle with cinnamon.
3. Roast for 30-35 minutes or until golden.
4. Toss couscous with nuts, herbs and pomegranate rubies.
5. Serve topped with butternut. 

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