Eamonn's Moroccan Roasted Vegetable Couscous Salad

Ingredients

• Pumpkin, zucchini, corn, red onion, garlic, potato, eggplant, carrots, fennel, and whatever is in season
• Olive oil, salt, pepper, paprika, cumin seeds
• Lemon
• Couscous, chicken stock, unsalted butter
• Tub of Greek yoghurt
• A few tbsp Greek honey
• 4 to 5 tsp ground cumin
• Finely chopped chilli
• Lots of chopped mint and parsley

Method

1. Toss the veg in oil, salt, pepper, paprika and cumin seeds. Squeeze over half a lemon and throw the half in.
2. Spread on a tray, do not overload. Roast at 200°C until cooked and slightly charred, turning halfway.
3. Make the couscous with chicken stock and a spoon of olive oil. Mix through a few tbsp butter once soft.
4. Mix yoghurt, honey, cumin, a squeeze of lemon, chilli, mint and parsley.
5. Gently fold the slightly cooled veg through the couscous. Platter, spoon yoghurt over.

Notes

From Eamonn, at Mum and Dad's.