Ingredients

• 125g peeled pumpkin, cut into 1 cm dice
• 1/2 small eggplant, cut into 1 cm dice
• 1/2 red capsicum, cut into 1 cm dice
• olive oil spray
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 cup HeartActive
• 1/2 cup dry couscous
• 150g lamb backstraps or fillets
• 1 tablespoon sesame seeds
• 2 tablespoons shredded mint
• 125g Farmers Union Reduced Fat Greek Style Natural Yoghurt

Method

1. Combine pumpkin, eggplant and capsicum in a bowl and lightly spray with oil. Sprinkle with moked paprika and cumin and toss to evenly coat. Spread vegetables on a baking paper lined tray and roast at 200°C for 20 minutes or until golden and cooked.
2. Bring HeartActive to a gentle simmer, remove from heat and stir in couscous. Cover and stand for 5 minutes.
3. Dust lamb with sesame seeds and lightly spray with oil. Cook lamb in a non-stick frypan for 2-3 minutes on each side or until cooked to your liking. Stand for 5 minutes before thickly slicing.
4. Using a fork, separate couscous grains (it will be slightly creamy). Toss mint and cooked vegetables through couscous.
5. To serve, divide couscous between serving plates and top with cooked lamb. Drizzle with minted yoghurt.

Substitute your favourite vegetables when roasting, try sweet potato, zucchini, corn and green capsicum.

Vegetables can be roasted ahead of time and refrigerated until required. Reheat in a microwave oven before adding to couscous.

The couscous alone also makes a fabulous vegetarian dish.