Ingredients
4 carrots
6 baby capsicums
200g button mushrooms
2 whole beetroot (optional)
½ cup chopped coriander
Olive oil
Salt and pepper
1 cup couscous
1 cup vegetable stock (Hot)
1 tbsp Moroccan spices
Method
Preheat oven to 200 degrees. Line two small baking trays with baking paper. Cut carrots, baby capsicums, mushrooms and beetroots into 1cm chunks. On one tray place carrots and beetroot and drizzle with olive oil, season with salt and pepper and mix to coat well. Do the same with the mushrooms and baby capsicums on the other smaller tray. Roast vegetables until golden and tender – Note: carrots and beetroot will take approximately 30-35 mins and mushrooms and capsicums will take approx. 20-25 mins. Meanwhile place couscous is a large bowl, add a dash of olive oil and the Moroccan spice. Stir through with a fork to incorporate oil and spices into couscous (this will help the grains separate). Pour the cup of Hot vegetable stock over the couscous and stir well. Leave couscous uncovered for 5 mins until all the stock is absorbed. Fluff with a fork and stir through chopped coriander. Serve immediately with mixed roast vegetables on top. Delicious with some crumbled feta as well.
Vegetarian option: roast off 500g diced pumpkin and add to the couscous with other vegetables at the end.
