- 600g carrots and parsnips, peeled and diced
- 2 red onions, cut into wedges
- 1 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 200g couscous
- Juice of ½ a lemon
- 1 tablesp. olive oil
- 1 garlic clove, crushed
Roasted Vegetable Couscous
Ingredients
Main
- 600g carrots and parsnips, peeled and diced
- 2 red onions, cut into wedges
- 1 tablesp. rapeseed or olive oil
- Salt and freshly ground black pepper
- 200g couscous
- Juice of ½ a lemon
- 1 tablesp. olive oil
- 1 garlic clove, crushed
Method
Copy TextTo roast the vegetables: Toss the carrots, parsnips and onions in a tablespoon of olive oil. Season with a little salt and black pepper.
Place in a roasting tin and pop in the oven. Roast for approximately 20 minutes until cooked.
To prepare the couscous: Place the couscous in a large bowl. Stir through the lemon juice, olive oil, garlic and 200mls of boiling water.
Cover and leave for 10 minutes. Stir the roasted vegetables through the couscous. Taste and season. Transfer to a serving dish.
The Quality Mark & You
Learn moreMethod
Copy TextTo roast the vegetables: Toss the carrots, parsnips and onions in a tablespoon of olive oil. Season with a little salt and black pepper.
Place in a roasting tin and pop in the oven. Roast for approximately 20 minutes until cooked.
To prepare the couscous: Place the couscous in a large bowl. Stir through the lemon juice, olive oil, garlic and 200mls of boiling water.
Cover and leave for 10 minutes. Stir the roasted vegetables through the couscous. Taste and season. Transfer to a serving dish.
Serving Suggestions
This tastes great with Glazed Loin of Bacon or you can try it with a stew or casserole.
