Moroccan roasted vegetables with couscous

Name: Moroccan roasted vegetables with couscous
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: Moroccan recipes
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; 2 tbsp clear honey; 4 tbsp olive oil; 200g couscous; 250ml vegetable stock, hot; Juice of ½ lemon

Portion size: Serves 4
Hands-on time 20 min. Oven time 35-40 min
Difficulty: easy

Vegetarian

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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.

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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
2 tbsp clear honey
4 tbsp olive oil
200g couscous
250ml vegetable stock, hot
Juice of ½ lemon

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Method

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.