Vegetable curry with couscous

Ingredients:

• 1 cup natural couscous
• 3 cups small cauliflower florets (about half a head)
• 1 cup diced butternut squash (pea-sized)
• 1 can (450 g) of rinsed chickpeas
• 1 can (400 g) diced tomatoes, drained
• 1/4 cup olive oil
• 2 tsp curry powder (no added salt)
• 1 crushed clove of garlic
• 1 teaspoon ginger, finely grated
• 1/2 cup natural yogurt for serving
• Lime wedges for serving
• Additionally: parchment paper

Preparation:

1. Place two baking sheets in the upper and lower thirds of the oven and preheat to 200°C. Cut four sheets of parchment paper, each 40 cm long. Fold each sheet in half and open it like a book. Divide two sheets between each baking sheet.
   
   Place the following ingredients in a large saucepan: cauliflower, butternut squash, chickpeas, chopped tomatoes, olive oil, curry powder, garlic, and ginger. Season the mixture with 2.5 teaspoons of salt. Arrange the vegetable mixture on each leaf, aligning it with the folded edge, and add 2 teaspoons of water.
   
   Cover the top of the parchment and press it onto the open edge, making small folds along the edges to seal the bag. Bake for about 20 minutes, until the parchment is puffed and golden.
2. Meanwhile, place the couscous in an ovenproof dish and pour 1 cup of boiling water over it. Stir and cover with plastic wrap. After 5 minutes, remove the wrap and fluff the couscous with a fork. Serve the finished dish with couscous, yogurt, and lime wedges.
   
   Recipe Potatoes and chickpeas simmered in a garam masala sauce.