Roasted Vegetables and Cous Cous

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Roasted Vegetables and Cous Cous

Roasting is one of the easiest but tastiest ways of serving all sorts of vegetables. We all love our spice here so harissa is a very popular addition to this simple main dish. Fresh herbs really lift all of the flavours.

Ingredients

• 3 parsnips
• 3 small beetroots
• 4 carrots
• 1 squash
• 2 fennel bulbs
• 4 garlic cloves with the skins on
• 2 onions
• 500 grammes couscous
• 200 grammes flaked almonds
• 2 tablespoons Harissa paste
• 600 ml hot vegetable stock
• Zest and juice of 2 lemons
• 1 tablespoon of cumin seeds
• A handful of mint
• A handful of parsley
• 4 tablespoons of olive oil

Method

Heat the oven to 200 degrees Celsius/gas mark 6
Peel the vegetables and cut into bite size pieces
Tip the vegetables into a baking tray with the garlic, olive oil and salt
Roast for 20 minutes then add the harissa, onions and cumin seeds
Roast for another 20 minutes
Put the couscous in a large bowl, pour over the stock and cover for 10 minutes
Fluff up with a fork
In a bowl mix the zest, and juice of the lemons and some olive oil.
Squeeze the garlic from the skins into the bowl.
Add the chopped mint and parsley and pour over the roasted vegetables
Toast the almonds in a frying pan over a medium heat until they are aromatic. Add to the roasted vegetables
Add the vegetables to the couscous, mix in and serve

 

photo credit: pixabay