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

Prep Time : 0:10 | Cook Time : 0:40 | Total Time : 0:50 | Serving : 4 person.

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) Massel vegetable liquid stock, brought to the boil

• Thick Greek-style yoghurt, to serve

• Coriander leaves, to serve

Method

• 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.