Roasted Rainbow Carrots & Broccoli with Cumin Couscous
October 13, 2015
2 rainbow carrots
1 head of broccoli
2 tbsp olive oil
salt and pepper, to taste
1 tsp cumin seeds
200ml hot chicken/ vegetable stock
handful of chopped fresh parsley
2 tbsp toasted walnuts, crushed
1. Preheat the oven to 220C.
2. Chop the carrots into bite-sized chunks and break the broccoli up into bite-sized florets. Toss them in the olive oil and sprinkle with salt, pepper, and cumin. Spread out on a large baking tray and put in the oven to roast for 20 to 30 min, or till golden brown.
3. Meanwhile, tip the couscous into a large bowl and pour the hot stock over. Cover and leave for 10 min until all the stock has been absorbed and the grains are fluffy.
4. Combine the couscous with the roasted vegetables and fresh parsley, then sprinkle over the toasted walnuts to serve.