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Name: Roast Vegetables & Cous Cous
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Moroccian
Ingredients: 300 grams carrots; 300 grams parsnips; 1 red onion; 1 red pepper; 1 tbsp olive oil; 1 1/2 cups stock; 1 teaspoon Salt; 1/2 teaspoon black pepper freshly ground; 1/4 teaspoon ground cumin; 1/2 teaspoon saffron threads; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 large dice; 1 1/2 cups couscous (10 ounces); 1 cup basil leaves chopped; 1 cup parsley leaves chopped; 1 handful fresh coriander; 4 creme fraiche

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INGREDIENTS

300 grams carrots
300 grams parsnips
1 red onion
1 red pepper
1 tbsp olive oil
For the Cous Cous:
1 1/2 cups stock
1 teaspoon Salt
1/2 teaspoon black pepper ; freshly ground
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large dice
1 1/2 cups couscous ; (10 ounces)
1 cup basil leaves ; chopped
1 cup parsley leaves ; chopped
To garnish:
1 handful fresh coriander
4 creme fraiche

Servings

INSTRUCTIONS

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.

NOTES

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Roast Vegetables & Cous Cous

300 grams carrots
300 grams parsnips
1 red onion
1 red pepper
1 tbsp olive oil
 For the Cous Cous:
1 1/2 cups stock
1 teaspoon Salt
1/2 teaspoon black pepper freshly ground
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
2 tablespoons olive oil
2 tablespoons unsalted butter
2 large dice
1 1/2 cups couscous (10 ounces)
1 cup basil leaves chopped
1 cup parsley leaves chopped
 To garnish:
1 handful fresh coriander
4 creme fraiche

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.

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

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Nutrition

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Serving Size: 1 Serving (571g)
Recipe Makes: 4

Calories: 656
Calories from Fat: 175 (27%)

Amt Per Serving		% DV

	Total Fat 19.4g	26 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 2.1g
Cholesterol 20.7mg		6 %
Sodium 345.7mg		12 %
Potassium 1160.9mg		31 %
Total Carbohydrate 102.4g		30 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 90g
Protein 18.8g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 656

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