Couscous with roasted roots, honey and goat’s cheese

I previously believed that parsnips and carrots only belong with a Sunday roast. But after sampling Justine Pattison’s delightful Couscous with Roasted Roots, Honey and Goat’s Cheese salad that opinion has firmly been revised.

Drizzling olive oil and honey over the veg makes them taste divine, and you get extra flavour from the chicken or vegetable stock and the chilli flakes, plus a contrast in texture from the beetroot and goat’s cheese. This one-pot dish really takes you on a culinary journey and the end result is a colourful and filling plate of food that tastes superb for both vegetarians and obstinate meat eaters.

Recipe: Couscous with roasted roots, honey and goat’s cheese

Calories: 416 calories per serving

Serves: 2

Book: Justine Pattison: Without the Calories – easy one pot

Prep time: Approx 15 mins

Cooking time: Approx 35 mins

Ingredients: 2 parsnips (each about 150g – peeled and cut into short batons about 1.5cm wide and 3-4cm long) 2 carrots (each about 100g – peeled and cut into short batons about 1.5cm wide and 2-3cm long), 1 tbsp olive oil, 1 tbsp clear honey, ¼ – ½ tsp dried chilli flakes (adjust quantity depending on taste), 125ml hot vegetable or chicken stock (made with ½ vegetable or chicken cube), 75g dried uncooked couscous, 1 tbsp fresh lemon juice, 20g bunch of fresh flat-leaf parsley leaves (roughly chopped), 100g cooked beetroot (drained and cut into wedges), 50g soft rindless goat’s cheese (cut into small pieces), flaked sea salt, ground black pepper

Cost per portion: Approx £1.48

Method: Preheat the oven to 200 degrees C / Fan 180 degrees C / Gas 6. Scatter the parsnips and carrots over the base of a small, shallow ovenproof dish – it will need to hold about 1 litre – and drizzle with olive oil. Season with a little salt and lots of ground black pepper and roast for 20 minutes.

Take the dish out of the oven, drizzle the vegetables with the honey and sprinkle with the chilli flakes. Turn to lightly coat, then return to the oven for a further 10 minutes, or until golden and sticky. Tip into a heatproof bowl and set aside.

Pour the vegetable or chicken stock into the ovenproof dish and stir in the couscous. Cover with foil and return the dish to the oven for 5 minutes. Remove the foil, sprinkle over the lemon juice and most of the parsley and fluff up with a fork. Season with salt and pepper. Return the cooked vegetables to the dish and toss together with the couscous.

Scatter the beetroot and goat’s cheese on top. Garnish with the reserved parsley and serve warm.