• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini into small chunks.
• Thinly slice capsicum. 
• Cut pumpkin into thin wedges.
• Pick and finely chop rosemary (see ingredients).
• Cut chicken into 2cm chunks.

• Place pumpkin on a lined oven tray. Sprinkle with 
garlic & herb seasoning. Drizzle with olive oil and 
toss to coat.
• Roast until tender, 25-30 minutes.
• In the last 5 minutes, remove tray from oven. 
Sprinkle with Parmesan cheese and bake until 
golden and crispy, 5 minutes.

• Meanwhile, place capsicum and zucchini on a 
second lined oven tray.
• Sprinkle over rosemary. Drizzle with olive oil, 
season with salt and toss to coat.
• Roast until tender, 25-30 minutes.

• When the veggies have 10 minutes remaining, in a large saucepan heat the butter over medium-high heat. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• To the saucepan with couscous, add baby spinach
leaves and the roasted zucchini, capsicum and chicken.Gently toss to combine. Season to taste with salt and pepper.

• Divide rosemary veg couscous between bowls. 
• Top with Parmesan pumpkin.
• Drizzle over basil pesto and top with flaked 
almonds to serve. Enjoy!