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Ingredients
- 12 baby carrots, peeled
- 2 parsnips, peeled and cut lengthways
- 2 red onions, quartered
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- sea salt
- 2 tbsp flaked almonds, lightly toasted
- For the couscous
- 200g instant couscous
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp coriander seeds
- 3 tbsp sultanas
- 400ml boiling water
- 2 tbsp olive oil
- 1 tbsp lemon juice
- small handful parsley leaves
- small handful coriander leaves
Method
Heat oven to 200 degrees. Toss the carrots, parsnip and onion with the olive oil and balsamic vinegar and season well. Arrange on a baking tray lined with baking paper or foil and bake for 45 minutes or until well-browned, turning once or twice.
Turn the oven off, remove the tray and cover with foil to keep warm. Toss the couscous in a heatproof bowl with the spices, sultanas and salt. Add the boiling water, stirring. Cover and leave in the warm oven for 15 minutes. Fluff up the couscous with a fork, add the olive oil and lemon juice, parsley and coriander, and lightly toss. Serve topped with the vegetables and scatter with almonds.
