• 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). 

• 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 stock concentrate and 
bring to the boil.
• Add couscous and stir to combine. Cover with a lid 
and remove from heat.
• Set aside until water has absorbed, 5 minutes. Fluff 
up with a fork. 

• To the saucepan with couscous, add baby spinach
leaves and the roasted zucchini and capsicum.
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!