Notes
Ingredients
1 red onion, cut into wedges
1 pepper, cut into large chunks
1/2 aubergine, cubed
1/2 sweet potato, cubed
1 tbsp. light olive oil/vegetable oil
2 cloves garlic, left whole
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
175g couscous
225ml vegetable stock
1 tsp. butter
1/2 lemon, zested and juiced
Extra virgin olive oil
1 tbsp. mint, finely chopped
Salt & pepper
25g toasted flaked almonds1 courgette, cubed
Method
Preheat the oven to 170°C fan/190°C/gas mark 5.
Place all the vegetables in a roasting tin, with the garlic cloves, ground cumin, ground cinnamon, a drizzle of oil and season. Mix thoroughly, then roast for 40 minutes.
Place the couscous in a large bowl and add just enough vegetable stock to cover it. Set aside for 10 minutes, then add the butter and fluff up with a fork.
Add the roasted vegetables to the couscous along with the lemon zest and juice, some extra virgin olive oil, the mint and some more seasoning and mix well.
Serve with flaked almonds on top.