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Moroccan roasted vegetables with couscous

Name: Moroccan roasted vegetables with couscous
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 parsnips, peeled, quartered; 400g mixed baby (Dutch) carrots, trimmed; 1 small cauliflower, cut into florets; 4 garlic cloves (unpeeled); 2 teaspoons ras el hanout (Moroccan spice blend - see note); 2 tablespoons honey; 1/4 cup (60ml) olive oil; 1 1/2 cups (300g) instant couscous; 1 1/2 cups (375ml) vegetable stock, brought to the boil; Thick Greek-style yoghurt and coriander leaves, to serve

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Main 1: Moroccan roasted vegetables with couscous

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by Jill Dupleix

Food writer

Oct 03, 2015

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

2 parsnips, peeled, quartered
400g mixed baby (Dutch) carrots, trimmed
1 small cauliflower, cut into florets
4 garlic cloves (unpeeled)
2 teaspoons ras el hanout (Moroccan spice blend - see note)
2 tablespoons honey
1/4 cup (60ml) olive oil
1 1/2 cups (300g) instant couscous
1 1/2 cups (375ml) vegetable stock, brought to the boil
Thick Greek-style yoghurt and coriander leaves, to serve

Method

1.

Preheat oven to 220°C 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.
2.

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.
3.

Fluff the couscous with a fork, then divide among plates.
4.

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