Name: Warm roast vegetable couscous salad
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 1
Ingredients: 12 Dutch (baby) carrots, peeled; 2 parsnips, peeled, quartered lengthways; 2 red onions, quartered; 72.80 gm olive oil; 40.00 ml balsamic vinegar; 40.00 ml flaked almonds, lightly toasted; 200g couscous; 2.00 tsp cumin seeds; 1 tsp ground coriander; 1 tsp coriander seeds; 40g sultana; 21.00 gm lemon juice; Handful flat-leaf parsley leaves; Handful coriander leaves

Warm roast vegetable couscous salad

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Prep Time:
25 minutes

Cook Time:
45 minutes

Total Time:
70 minutes

Cozy winter dish celebrating the rich sweetness of roasted vegetables, perfect without meat.

Ingredients:

12 Dutch (baby) carrots, peeled
2 parsnips, peeled, quartered lengthways
2 red onions, quartered
72.80 gm olive oil
40.00 ml balsamic vinegar
40.00 ml flaked almonds, lightly toasted
200g couscous
2.00 tsp cumin seeds
1 tsp ground coriander
1 tsp coriander seeds
40g sultana
21.00 gm lemon juice
Handful flat-leaf parsley leaves
Handful coriander leaves

Instructions:

Preheat your oven to 200C. Line a baking tray with parchment paper. Spread out carrots, parsnip, and onion. Drizzle with oil and vinegar, season with salt and pepper, then toss well. Roast for 45 minutes until golden and tender, flipping occasionally.
Toss couscous in a heatproof bowl with spices, sultanas, and salt. Pour 400ml boiling water over the mixture and stir until combined. Cover with plastic wrap, let it rest for 5 minutes, then gently fluff with a fork.
Drizzle with oil, squeeze fresh lemon juice, sprinkle with herbs, and gently mix. Top with assorted vegetables and scatter with nuts before serving.

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