Roasted Vegetables with Couscous

Makes 6 servings

Ingredients

4 tbsp Olive Oil
2 Onion, cut into wedges
3 Carrots, Cut into chunks
2 Parsnips, cut into chunks
2 Shallots, peeled
3 Garlic Cloves, chopped
1 Red Chile (hot), seeded and finely sliced
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Coriander Seeds, crushed
4 pods Cardamom, crushed
1 pound Plum Tomatoes, peeled
2 Zucchini, thickly sliced
Saffron, large pinch
To Taste Sea Salt
To Taste Freshly Ground Pepper
14 oz Couscous
Bunch Flat Leaf Parsley, chopped
Bunch Cilantro, chopped
Dash Balsamic Vinegar

Notes / Directions

Heat oven to 375 degrees.

Heat the olive oil in a large, heavy-bottomed roasting pan directly over medium heat. Add the onions, carrots, parsnips, and shallots and cook for about 10 minutes or until golden, stirring frequently. Add the garlic, chile, paprika, cinnamon, coriander, cumin and cardamom and stir well, coating the vegetables with all the spices. Cook for a further 4 minutes, then remove from heat and stir in the tomatoes, zucchini, saffron, salt and pepper. Transfer to the oven to roast for 40 minutes. Check after 30 minutes, adding a little water if needed.

Place the couscous in a large bowl and cover with boiling water to a level of 1 inch above the grains. Mix well and leave to stand for 5 minutes. Meanwhile, melt the butter in a saucepan, add the chopped parsley and cilantro, and cook for 1 minute. Pour over the couscous, mix well and season it.

Take the vegetables out of the oven, drizzle with olive oil and balsamic vinegar, and serve them on top of the couscous.