Soy Life recipe library

Roasted vegetables with couscous

50g dairy-free spread, melted
3 potatoes, halved, parboiled
3 parsnips, peeled, halved lengthways
3 carrots, peeled, halved
1 sweet potato, peeled, cut into 2cm thick slices
1 teaspoon cumin seeds
2 teaspoons ground coriander
2 zucchini, sliced
2 cups Milk
2 tablespoons currants
1 cinnamon stick
1 cup instant couscous
1 tablespoon chopped fresh coriander

Method

Bake combined melted dairy-free spread, potatoes, parsnips, carrots, sweet potato, cumin and coriander on an oven tray at 220° C for 30 minutes.
Stir halfway through cooking.
Add zucchini and bake for a further 10 minutes or until vegetables are cooked through and crisp.
Heat milk, currants and cinnamon stick in a saucepan until just boiling.
Remove from heat and add couscous.
Stand, covered, for 5 minutes.
Fluff couscous with a fork, stir in coriander and serve immediately topped with roasted vegetables. .

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