Name: Moroccan Roasted Vegetables With Couscous Recipe
Total time: 50 min
Yield: 4
Cuisine: Moroccan

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Couscous has a lovely nutty quality and is a great accompaniment to caramelised root vegetables. 

How to make Moroccan Roasted Vegetables With Couscous Recipe

Jill Dupleix

Crawler

Moroccan

<p>Couscous has a lovely nutty quality and is a great accompaniment to caramelised root vegetables. </p>

Parsnips,  peeled,  quartered

Mixed baby carrots,  trimmed

Small cauliflower,  cut into florets

Garlic Cloves

Ras el hanout

Honey

Olive oil

Instant couscous

Massel vegetable liquid stock,  brought to the boil

Thick greek style yoghurt,  to serve

Preheat oven to 220c and line a baking tray with baking paper. Add the vegetables and garlic, then sprinkle over ras el hanout. Season, drizzle with honey and 2 tablespoons oil, then toss to combine. Roast for 35-45 minutes until tender and caramelised.

step 1

Meanwhile, combine couscous and remaining 1 tablespoon oil in a heatproof bowl, then pour over the hot stock. Cover and set aside for 5 minutes or until the liquid is absorbed.

step 2

Fluff the couscous with a fork, then divide among plates.

step 3

Top with the roasted vegetables, garlic and a dollop of yoghurt. Garnish with the coriander leaves, then serve.

step 4

Taste