adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan roasted vegetables with couscous
Moroccan roasted vegetables with couscous
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Nutty couscous pairs perfectly with sweet caramelized root veggies.
Ingredients:
  • 2 parsnips, peeled, quartered
  • 400g mixed baby (Dutch) carrots, trimmed
  • 1 small cauliflower, cut into florets
  • 4 garlic cloves (unpeeled)
  • 2 tsp ras el hanout (Moroccan spice blend - see note)
  • 60ml olive oil
  • 300g couscous
  • 375ml vegetable stock
  • Thick Greek-style yoghurt, to serve
  • Coriander leaves, to serve
Instructions:
  • Preheat your oven to 220°C and prepare a baking tray with baking paper. Toss the vegetables and garlic with ras el hanout, season with salt and pepper, drizzle with honey and 2 tablespoons of oil, then mix well. Roast for 35-45 minutes until beautifully tender and caramelized.
  • Combine couscous and the remaining flavorful tablespoon of oil in a heatproof bowl. Pour over the fragrant hot stock. Cover and wait for 5 minutes until the liquid is absorbed. Enjoy the beautiful flavors melding together.
  • Gently loosen the couscous grains with a fork before serving on individual plates.
  • Arrange the roasted vegetables and garlic on top, add a spoonful of yogurt, and sprinkle with fresh coriander before serving.

Similar Recipes