Roasted Butternut, Cauliflower and Brussels Sprout Couscous with Pancetta

Steps

1. oven to 210°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
2. Toss butternut, cauliflower and Brussels sprouts with olive oil on prepared tray. Season with salt and pepper and roast for 18–20 minutes until tender. Turn once during cooking.
3. Cook pearl couscous in pot of boiling water for about 8 minutes until al dente (just tender). Reserve ¼ cup cooking water, then drain, run under the hot tap and drain again.
4. While couscous is cooking, prepare sauce. Heat a drizzle of oil in a large fry-pan on low to medium heat. Fry pancetta for 2–3 minutes each side until golden and crispy, taking care not to let it burn. Set aside on paper towels. Keep pancetta oil in pan and fry shallot, garlic and thyme until soft, 3–4 minutes. Add wine, increase heat to high and evaporate wine completely until mixture is sticky, 3–4 minutes. Reduce heat to low, stir through cream and simmer for 2 minutes, then remove from heat.
5. Add couscous, parmesan, and roasted vegetables to cream sauce and gently stir through. Add 2–3 tablespoons of pasta cooking water to ‘loosen’ sauce slightly if needed. Season to taste with salt and freshly ground pepper.
6. Divide couscous and vegetables between plates. Top with crispy pancetta and parmesan (if using). Drizzle over maple syrup if desired.