for 4 person

Roasted vegetables

250 g	sweet potatoes, cut into small pieces
120 g	parsnips, cut into small pieces
200 g	cauliflower, cut into florets
1	spring onion incl. green part, cut into rings
1 tbsp	olive oil

Couscous

200 g	couscous
2 dl	salted water, boiling
1 tsp	butter
½	pomegranate
1 handful	cashew nuts, coarsely chopped, toasted
½ bunch	peppermint, finely chopped
½ bunch	coriander, finely chopped
1 tbsp	olive oil
	herb salt, to taste
a little	ras el hanout
150 g	feta

How it's done

Roasted vegetables

Arrange the vegetables on a baking tray lined with baking paper, drizzle with oil and mix well.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

Couscous

Place the couscous in a bowl, pour boiling water over the top, cover and leave to absorb for approx. 5 mins. Add the butter, separate the couscous with a fork. Remove the pomegranate seeds. Crumble the feta, sprinkle over the top, serve warm.

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