Ingredients

• 600g orange kumara, cut into 1 inch chunks (leave the skin on)
• 1 tablespoon olive oil
• 1 tablespoon runny rewarewa honey or maple syrup
• ½ cup dried couscous
• ½ cup boiling water
• Knob of butter
• Finely grated zest of 1 orange
• ¾ cup shelled pistachios, chopped
• 1 x 70g packet pine nuts, toasted
• ¾ cup chopped dried cranberries or cherries, chopped
• Handful parsley, finely chopped
• Good handful mint leaves, torn

Method

1. Preheat oven to 180degc.
2. Lay kumara chunks on an oven tray (lined with baking paper) and toss with olive oil and honey/maple syrup, and season with salt and pepper.
3. Roast for 40 minutes until kumara is slightly caramelised.
4. Boil water in a small pot, add couscous, butter and a pinch of salt.
5. Turn off heat, stir together, cover and leave to stand for 5-10min.
6. Fluff up couscous with a fork, and toss with the orange zest, nuts, cranberries or cherries, parsley, mint and roast kumara.