1/2 medium butternut squash, peeled, deseeded and diced

1 Zucchini cut into cubes

2 medium red onions, peeled and cut into wedges

2 red, yellow or green bell peppers, chopped into bite-sized pieces

2 Tbsp. olive oil

1 Tbsp. smoked paprika

Sea salt and fresh ground black pepper, to taste

1 1/2 cups water

1 cup couscous

1/2 cup roasted peanuts, chopped

1 small bunch fresh parsley, chopped

4 spring onions, sliced

Peanut Butter Dressing:

3 Tbsp. creamy peanut butter

2 Tbsp. apple cider vinegar

2 Tbsp. light sodium soy sauce (or coconut aminos for gluten-free)

1 lime, juiced, about 2 Tbsp.

1 Tbsp. maple syrup

1/2 tsp. garlic powder

1/2 tsp. ginger powder

1/4 tsp. cayenne pepper

2-4 Tbsp. warm water (to thin dressing, if needed)

Directions:

1. Preheat the oven at 350°F.
2. In a baking tray, place the butternut squash, onion and bell pepper.
3. Add olive oil, paprika, salt and ground pepper, then toss to combine.
4. Roast in oven for about 17-20 minutes, or until the veggies are golden brown on the sides and fork tender.
5. In a saucepan, add water and bring it to the boil. Once boiling, add the couscous, 1 teaspoon of salt, and give it a good stir. Put the lid on and remove from heat.
6. Let it sit for about 5 minutes to absorb all the liquid, then fluff it with a fork.
7. Meanwhile, prepare the peanut butter dressing. Place all sauce ingredients into a jar with tight lid. Shake vigorously until all perfectly blended and smooth.
8. In a large bowl, add couscous, roasted veggies, green onions, peanuts, and parsley.
9. Drizzle with peanut butter dressing and gently toss to combine.
10. Taste and adjust the seasoning if needed. Enjoy!

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