Moroccan roasted vegetables with couscous

Enjoyable Moroccan roasted vegetables with couscous Recipe

Couscous has a lovely nutty quality and is a great accompaniment to caramelised root vegetables.
Moroccan roasted vegetables with couscous
Prep Time : 0:10 | Cook Time : 0:40 | Total Time : 0:50 | Serving : 4 person.


  • 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) Massel vegetable liquid stock, brought to the boil

  • Thick Greek-style yoghurt, to serve

  • Coriander leaves, to serve


  • Step 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.

  • Step 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.

  • Step 3

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

  • Step 4

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

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