Warm roast vegetable couscous salad

Jill Dupleix
Warm roast vegetable couscous salad
Warm roast vegetable couscous salad Photo: Marina 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.


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


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.