Roast Veg With Lemon And Dill Giant Cous Cous

There's nothing I love more than a big plate of roast veg. This recipe is pretty adaptable to whatever veg you have in or need to use up. I'm a big fan of roasting tomatoes but I didn't have any this time. Celeriac is another favourite that missed this party. Sometimes I like to mix any leftovers together the next day to make a roast veg cous cous salad.

Roast veg with lemon and dill giant cous cous

Ingredients

3 carrots, chopped into even strips

2 red onions, peeled and quartered

10(ish) jerusalem artichokes, peeled and chopped

1 bulb garlic, cloves peeled

1 leek, roughly chopped

3 beetroots, peeled and quartered

2 apples, cored and chopped into equal pieces.

1 tbsp oil

3/4 tbsp agave syrup

2 bay leaves

a few sprigs fresh thyme

for the cous cous:

1 cup giant cous cous

1/4 cup frozen petit pois

Juice of 1 lemon

1/2 cup chopped fresh dill

Salt and pepper

Half a bag of spinach.

1 tsp oil

Method

Preheat the oven to 190°C/375°F/gas mark 5.

Throw all of the chopped veg and apple in a large bowl. Whisk together the oil and agave syrup, pour over the veg and toss to coat. Arrange the veg on a baking tray (or 2 if you have a tiny oven like mine) with the thyme sprigs and bay leaves (I did 1 leaf per tray) and put into the oven to roast for about an hour, until the veg is tender.

Whilst the veg is roasting you can cover the giant cous cous with water in a pan, bring to the boil and simmer for 7-10 minutes until the cous cous is cooked through and transparent. I usually throw the petit pois in there for the last few minutes to cook too. Drain and leave to stand/cool. Add in the lemon juice, dill and add salt and pepper to taste.

Wilt the spinach in a frying pan with a little oil.

When the veg is cooked serve with the cous cous and wilted spinach.