Spiced Black Beans & Roast Veggie Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside.

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and 1/2 the vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, drain and rinse the black beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the black beans, tomato paste (see ingredients list), Aussie spice blend, butter and remaining garlic and cook until fragrant, 1-2 minutes. Add the water (for the sauce) and remaining vegetable stock powder and simmer, 1-2 minutes. Using a potato masher or a fork, lightly crush the beans. Season to taste.

Add the roasted veggies, lemon zest, a generous squeeze of lemon juice, a drizzle of olive oil and the baby spinach to the cooked couscous. Toss gently to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on your taste.

Divide the roast veggie couscous between bowls. Top with the spiced black beans and spoon over the dill-parsley mayo. Sprinkle with the toasted pumpkin seeds and serve with any remaining lemon wedges.