• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini into small chunks.
• Thinly slice capsicum. 
• Cut pumpkin (see ingredients) into 
bite-sized chunks. 
• Roughly chop mild chorizo.

• 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 Nan’s special seasoning. 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 stock concentrate 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 a fork.

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

• Divide pesto couscous between bowls. Top with 
Parmesan pumpkin.
• Dollop over dill & parsley mayonnaise and sprinkle 
with flaked almonds to serve. Enjoy!