Moroccan Couscous with Roasted Vegetables.

Ingredients

• 1 1/2 tbsp olive oil
• 2 cloves of garlic (minced)
• 1/4 cup extra virgin olive oil
• 1/4 tsp cinnamon
• salt and pepper to season
• 1 1/2 cups butternut squash (210g/7.4oz) (cut into small bitesize cubes)
• 2 small red onions (1 cup/140g/5oz) (cut into quarters)
• 1 medium red bell pepper (1 cup/125g/4.5oz) (seeds and pith removed then cut into small bitesize pieces)
• 1 medium zucchini/ courgette (165g/ 1 1/3cup/6oz) (cut into bitesize pieces)
• 7 or 8 dried, ready to eat apricots (roughly chopped)
• 1 1/3 cups couscous (250g/9oz)
• 1 1/2 cups low sodium vegetable stock (300ml) (made with 2 tsp of vegan bouillon )
• 1 lemon, the zest and juice of
• 1 heaped tsp cumin
• 1 level tsp ground coriander
• 1 15oz can of cooked chickpeas (400g/ drained weight 240g)
• 1 small handful of flat leaf parsley, finely chopped (about 3 heaped tablespoons)
• 2 heaped tbsp finely chopped fresh mint leaves
• 1/4 cup pomegranate seeds or more if you wish (optional)
• 1/3 cup blanched flaked almonds (optional)