Moroccan roasted vegetables with couscous
- January 2014
- Serves 4
- Hands-on time 20 min. Oven time 35-40 min
This healthy Moroccan-style meal that puts parsnips, carrots and cauliflower centre stage is the perfect antidote to Christmas excess.
Or, try this root vegetable and lentil tagine for an easy, healthy – and vegan – family dinner.
- Vegetarian recipes
- 13.7g (2g saturated)
- 48.5g (19.3g sugars)
- 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
- 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.
- 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.
You can add colour to this dish with lots of chopped fresh parsley and coriander, and pomegranate seeds.
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