Roasted vegetable and broccoli couscous.

Serves 4.

4 parsnips cut into chunks.


2 sweet potatoes cut into chunks.

4 turnips quartered.

2 cloves garlic.

5 tbsp olive oil.

4 tbsp apple or redcurrant jelly.

300g 11oz couscous.

500g 1lb 2oz tomatoes.

Handful each of chopped fresh parsley, chives and basil.

Juice of 1 lemon.

300g 11oz broccoli cut into florets.

1. Pre heat oven to 200C 400F Gas mark 6. Cook the parsnips in a saucepan of boiling water for 2 minutes, and drain. Place in roasting tin with the sweet potatoes, turnips, garlic and 3 tbsp olive oil, turning to coat. Sprinkle with salt then cook for 30 minutes or until lightly browned.

2. Melt the apple or redcurrant jelly in saucepan with 4 tbsp of water for 2-3 minutes, until it turns syrupy. Turn the vegetables in the tin and carefully spoon over the syrup. Return to the oven for 10 minutes or until golden brown and glossy.

3. Meanwhile, prepare the couscous according to the packet instructions. Heat the rest of the oil in a frying pan and cook the tomatoes 2-3 minutes until softened. Add the couscous and heat through, then mix in the herbs and lemon juice. Meanwhile, boil the broccoli florets for 2 minutes or until tender then drain. Serve the couscous  with the roasted vegetables and broccoli arranged on top.

When they are roasted, vegetables caramelise naturally. Glazing them with apple or redcurrant jelly adds extra gloss and makes them even sweeter.


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