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.