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Moroccan Cous Cous Salad

1 sweet potato, chopped
1 eggplant, chopped
2 red capsicums, chopped
6 cloves garlic, peeled
¼ Jap pumpkin, chopped
1 tblspn olive oil
2 brown onions, chopped
1 tblspn butter
1 zucchini, chopped
1–2 tsps Whittington’s Moroccan spice
1 ½ cups cous cous
1 cup yoghurt
1 tspn chicken powder
¼ cup chopped mint
Splash white wine
Handful of pistachios
Juice of half a lemon

Preheat the oven to 200°. In a large baking dish toss together all of the vegetables and garlic cloves with the spice, oil and butter until evenly coated. Cover the dish and bake until just tender, approx. 30 minutes. Once tender, remove the cover and place back in the oven and cook until starting to brown around the edges, approx. 15 minutes.
Meanwhile, mix the yoghurt and mint together and set aside, then cook cous cous according to the directions on the pack adding the chicken stock and white wine to the water. When it is finished cooking, remove from the heat then stir through the vegetables and lemon juice. Serve with the yoghurt and a scattering of pistachios.

Serves: 6

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