Instructions:
- 1. Preheat the oven to 220°C/Gas
- 7. Spray a large, non-stick roast- ing tin with Fry Light and spread the vegetables onto it in a single layer. (If there are too many, then use a second roasting tin.)
- Spray the vegetables with Fry Light and season well.
- Roast in the oven for 20 minutes or until cooked and lightly charred at the edges. Re- move from the heat.
- Meanwhile, make up the cous- cous according to the packet in- structions. In a bowl, mix together the preserved lemon, ginger, cin- namon, cumin, lemon juice and stock.
- Stir this into the couscous with a fork and then add the roasted vegetables and the roast-ing juices from the tin.
- Toss gen- tly with a fork to mix, add the chopped herbs and serve imme- diately.
- This dish is equally good when served at room temperature and makes a great lunchbox filler
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