This can be spiced up with some harissa or sundried tomato paste added to the stock.
Serves 6
Ingredients
- 300g precooked/instant couscous
- 2 cups chicken or vegetable stock, boiled
- 1 tablespoon butter
- 200g pumpkin, peeled and cubed
- 3 large carrots, peeled and cut into large dice
- 3 parsnips, peeled and cut into large dice
- 2 red onions, peeled and quartered
- 1 head of garlic, separated into cloves (but not peeled)
- handful each of mint and flat-leaf parsley
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Method
Preheat the oven to 200C. Warm a baking dish and add the oil. Roll all the prepared vegetables in the oil to coat them. Add the rosemary and a good grinding of black pepper. Cook for about 20 minutes, until the vegetables are soft and coloured. They should be turned half way through cooking.
When the vegetables are half cooked, place the couscous in a large serving dish and add the boiling liquid and bay leaf. Add salt and pepper if required. Cover and for allow to stand for 5 minutes. Add the butter and chopped herbs then combine lightly with a fork. Cover and keep warm until vegetables are ready.
Pile the roasted vegetables on top along with any pan juices. Serve immediately.
Judith Sweet
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