Ingredients

• 12 Dutch (baby) carrots, peeled
• 2 parsnips, peeled, quartered lengthways
• 2 red onions, quartered
• 2 tbs olive oil
• 2 tbs balsamic vinegar
• 2 tbs flaked almonds, lightly toasted

• Couscous

• 1 cup (200g) instant couscous
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp coriander seeds
• 1/4 cup (40g) sultanas
• 2 tbs olive oil
• 1 tbs lemon juice
• Handful each flat-leaf parsley and coriander leaves

Description

Warm Roast Vegetable Couscous Salad Recipe - Preheat Oven To 200C. Line A Baking Tray With Baking Paper. Place Carrots, Parsnip And Onion On Tray. Drizzle With Oil And Vinegar, Season, Then Toss To Coat. Bake For 45 Minutes...

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