You don’t have to be a vegetarian to enjoy a meat-free dinner. It’s a great way to get lots of vegetables into your diet and this recipe gives you three of your five-a-day. Couscous is a wholegrain, making it better for you than white rice or pasta. By roasting the vegetables in the oven you also get a natural sweetness and deliciously chewy caramelised edges to the veg. Really you can use up any veg you’ve got in the fridge, plus some stand-by tins like sweetcorn and tomatoes. We’ve added some warming spices – cinnamon, cumin and coriander seeds – and then topped off the dish with natural yogurt. A great recipe for a cold winter’s night.
- 1 onion, sliced
- 5 large carrots, sliced
- 1 tin chopped tomatoes
- 1 tin sweetcorn
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cinnamon
- 1 tbsp rapeseed oil
- 1 tbsp white wine vinegar
- 4 tbsp natural yogurt
- 250g couscous
- 20g raisins
- 400ml boiling water
Put the onion and carrots in a roasting dish, sprinkle over the spices, oil and vinegar and roast in a preheated oven (180°C/350°F/Gas Mark 4) for 20 minutes.
Add the tin of tomatoes and cook for a further 10 minutes.
Meanwhile boil a kettle, put the couscous and raisins in a Pyrex dish and pour over the water. Cover and leave.
Remove the vegetables from the oven and stir in the sweetcorn. Use a fork to fluff up the couscous, then divide amongst four bowls with the veg and top with natural yogurt.
Top tip for making Roasted carrot and tomato couscous
Spice this dish up by adding a teaspoon of chilli flakes to the veg before roasting.