Cous cous with roast winter vegetables

Cous cous with roast winter vegetables

A satisfying vegetarian winter warmer that's three of your 5-a-day.

By , 21 September 2015
Cous cous with roast winter vegetables
  • Ready in: 35 mins
  • Serves: 1
  • Price: £1.45 per serving
Nutritional Info
Each 566g serving contains
  • Fat 10.2
    15%
  • Sat Fat 1.7
    9%
  • Sugar 30
    33%
  • Salt 1.13
    19%
  • Cals 481
    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 356kJ/85kcal.
Ingredients
  • 1 cooked beetroot
  • 1 small parsnip, peeled
  • 1 small carrot, peeled
  • 1 small red onion, sliced
  • 1 tbsp olive oil
  • 1 tsp dried mixed herbs
  • 50g cous cous
  • 100ml vegetable stock, made with 1/4 stock cube
  • 1 apple, cored and chopped
  • 1 tbsp chopped pistachios
  • Thyme sprigs, to garnish
  • Crusty bread, to serve
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the root veg into chunks. Put on a baking tray, with the onion. Drizzle with the oil, sprinkle over the herbs and toss to coat. Roast for 20-25 minutes.

  • Put the cous cous in a pan with the stock. Stir and bring to the boil. Cover, remove from the heat and leave to stand for 5 minutes.

  • Stir the roast veg into the cous cous, and top with the apple and pistachios. Garnish with the thyme sprigs and serve with the bread.