Moroccan roasted vegetables with couscous

Moroccan roasted vegetables with couscous
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Oven time 35-40 min

A healthy, colourful meal, making vegetables centre stage with parsnips, carrots and cauliflower. The moroccan flavours are perfectly suited to the fluffy couscous.

Nutrition: per serving

Calories
355kcals
Fat
13.7g (2g saturated)
Protein
9.4g
Carbohydrates
48.5g (19.3g sugars)
Fibre
9.9g
Salt
0.1g
Calories
355kcals
Fat
13.7g (2g saturated)
Protein
9.4g
Carbohydrates
48.5g (19.3g sugars)
Fibre
9.9g
Salt
0.1g

 

Ingredients

  • 2 parsnips (about 200g), peeled and quartered
  • 400g mixed heritage or chantenay carrots, trimmed (quartered if large)
  • 1 small or ½ large cauliflower (about 500g), cut into florets
  • 4 garlic cloves, unpeeled
  • 2 tsp ras el hanout (we like Bart)
  • 2 tbsp clear honey
  • 4 tbsp olive oil
  • 200g couscous
  • 250ml vegetable stock, hot
  • Juice of ½ lemon

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7 and line a baking tray with baking paper. Add the vegetables and garlic, then sprinkle over the ras el hanout. Season, drizzle with honey and 2 tbsp of the olive oil, then toss to combine. Roast for 35-45 minutes, tossing occasionally, until tender and caramelised.
  2. 10 minutes before the veg comes out of the oven, combine the couscous and 1 tbsp of the oil in a heatproof bowl, then pour over the hot stock. Cover and set aside for 5 minutes or until the liquid is absorbed. Fluff up the couscous with a fork, then season and toss through the remaining oil and the lemon juice. Divide among plates, then top with the roasted veg and garlic. Serve with a dollop of yogurt and a sprinkling of coriander leaves, if using.

delicious. tips

  1. You can add colour to this dish with lots of chopped fresh parsley and coriander, and pomegranate seeds.

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