To prepare vegetables: Preheat oven to 200C, 400F, gas mark 6. Peel & chop the carrots and parsnips into even-sized wedges. Peel and cut the onion into wedges. Place on a baking tray, sprinkle with olive oil, put in preheated oven and roast for 20 minutes. Core, deseed and cut the pepper into chunks. Add to the vegetables and continue to cook for 15-20 minutes.

To make the Cous Cous : Bring the stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.

Meanwhile, heat the olive oil and melt the butter in a saute pan. Add the courgettes and cook for 5 minutes, or until lightly browned. Bring the stock just back to a boil. Place the couscous in a large bowl and add the cooked courgettes. Pour the hot stock over them. Cover the bowl tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the basil and parsley. Toss the couscous and herbs with a fork. Stir in the roast vegetables of serve on top of the cous cous.

Chop the coriander, mix with the creme fraiche and serve with the cous cous and vegetables.