Deli Fresh Tex Mex Drumsticks with Roast Pumpkin Couscous & Yoghurt Mint Dressing

1 pack 500g Tegel Deli-Fresh Tex Mex Drumsticks

500g peeled pumpkin, cut into 2cm chunks
1 red pepper, cut into chunks
1 red onion, cut into wedges
2 tbsp olive oil
1 300 g can chickpeas, drained
1 cup couscous
1 1/2 cups boiling water
2 tbsp lemon juice
Salt and pepper to taste
1/4 cup chopped fresh herbs – coriander, parsley

Dressing:
1 cup Greek Yoghurt
2 tbsp chopped mint
1 tsp honey
2 tsp lemon juice

Preheat the oven to 180˚C. Place the pumpkin, red peppers and red onion in an oven dish and drizzle with the olive oil. Bake in the pre-heated oven for 20 to 25 minutes, or until the vegetables are almost cooked. Add the chickpeas and cook for a further 5 minutes, or until the vegetables are tender.

Add the drumsticks to the oven in a separate oven dish for the last 15 minutes to warm them.

Meanwhile, place the couscous in a bowl. Add the boiling water, lemon juice, salt and pepper. Cover and leave to stand for 5 minutes. Add the couscous to the vegetables with the chopped herbs.

To make the dressing, combine all ingredients.

Serve the Tex Mex Drumsticks on the roast pumpkin couscous. Drizzle with the dressing.