Moroccan-Style Roasted Vegetables and Fluffy Couscous
This recipe is perfect for entertaining, as well as using up the veg you have leftover in the fridge. It's an easy-going recipe that takes inspiration from Morocco, packed full of flavour and fragrant touches. Have this one to hand for those last-minute plans and lazy Sundays, so you can spend more time enjoying those little moments.
Preparation time: 25 minutes
Cook time: 40 Minutes
- 2x Large parsnips, peeled and sliced into quarters
- 400g carrots, quartered
- 1x Cauliflower, cut into florets
- 3x Garlic Gloves or 3tsp. crushed garlic
- 2 tsp. Harissa spice mix
- 300g Couscous (75g per serving)
- 3 tbsp. Honey or Agave syrup if vegan
- 3 tbsp. Olive Oil
- 350ml Vegetable Stock
- 2 tbsp. Lemon Juice
- 100g Pomegranate Seeds
- Preheat the oven to 220°C/200°C Fan/ or gas mark 7
- Add the cauliflower florets, quartered carrots and parsnips, crushed garlic, and harissa spice to a non-stick roasting tray. Drizzle 3 tbsp. of honey or agave syrup, and olive oil equally over the vegetables. Sprinkle a generous 2 tbs. of harissa spice mix and toss well until all the vegetables are completely coated
- Roast in the middle of the oven for 35-40 minutes until the vegetables are tender and caramelised; ensure to open up the oven to toss and mix the vegetables occasionally
- With 10 minutes left on the vegetables, take a heatproof bowl; a small glass mixing bowl is perfect, add the couscous, 1 tbsp. Olive oil and 350ml steaming hot vegetable stock and mix gently with a fork.
Tip: Heat the glass mixing bowl beforehand with warm water; this will ensure the couscous cooks and absorbs as much water as possible.
- Cover the bowl with a plate or aluminum foil and set to one side for between five and seven minutes.
- Carefully remove the cover from the bowl of couscous, and check to see that all of the stock has been absorbed, if it hasn't, set it back to one side for a few more minutes.
- Once all of the stock has been absorbed by the couscous, fluff it up with a fork and add 1 tbsp. Of olive oil and 2 tbsp. of lemon juice, and mix thoroughly.
- Serve equally between four warmed dinner plates, and add the roasted vegetables from the oven. Garnish with a sprinkling of pomegranate seeds for that extra special touch.
We served ours with a few dollops of our favourite hummus and a few pieces of warmed flatbread.