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1
Preheat the oven to 200C/gas mark 6.
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2
Scrub the sweet potatoes under cold water and cut each into 6 wedges.
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3
Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20-25 minutes or until the sweet potato is tender and starting to caramelise at the edges.
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4
Add the pumpkin seeds to the pan for the last 5 minutes of cooking time.
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5
While the sweet potato is cooking prepare the couscous.
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6
Heat 2 tablespoons olive oil in a large saute pan, add the couscous and cook gently for 2-3 minutes until starting to brown.
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7
Add half of the stock or water to the pan and continue to cook for about 15 minutes, stirring frequently until the couscous is tender and has absorbed the liquid.
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8
Add the remaining stock or water to the pan as and when needed.
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9
Add the raisins, za'tar and chopped pistachios to the pan, season with salt and freshly ground black pepper and cool slightly.
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10
Mix together the juice from half the lemon and the extra virgin olive oil and pour over the warm sweet potato when it comes out of the oven.
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11
Gently stir the freshly chopped herbs and roasted sweet potato wedges into the couscous and serve with extra lemon wedges for squeezing over.
