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Warm roast vegetable couscous salad

Jill Dupleix
Jill Dupleix

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Warm roast vegetable couscous salad
Warm roast vegetable couscous saladMarina Oliphant

This is the sort of meal you could have once a week, altering the vegetables, or adding spicy merguez sausages, chicken or lamb. Serve with harissa and preserved lemons, if you have them.

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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

  1. 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.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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