Warm roast vegetable couscous salad

This is just the sort of meal you need in winter; one that turns the complex sweetness of slow-roasted vegetables into the hero, and doesnt demand meat to be satisfying.

Recipe «Warm roast vegetable couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 12 Dutch carrots, peeled, 2 parsnips, peeled, quartered lengthways, 2 red onions, quartered, 2 tbsp olive oil, 2 tbsp balsamic vinegar , 2 tbsp flaked almonds, lightly toasted, 1 cup instant couscous, 1 tsp ground cumin , 1 tsp cumin seeds, 1 tsp ground coriander, 1 tsp coriander seeds, 1/4 cup sultanas, 2 tbsp olive oil, 1 tbsp lemon juice, Handful each flat-leaf parsley and coriander leaves.

Ingredients:

• 12 Dutch carrots, peeled 
• 2 parsnips, peeled, quartered lengthways 
• 2 red onions, quartered 
• 2 tbsp olive oil 
• 2 tbsp balsamic vinegar 
• 2 tbsp flaked almonds, lightly toasted 
• 1 cup instant couscous 
• 1 tsp ground cumin 
• 1 tsp cumin seeds 
• 1 tsp ground coriander 
• 1 tsp coriander seeds 
• 1/4 cup sultanas 
• 2 tbsp olive oil 
• 1 tbsp lemon juice 
• Handful each flat-leaf parsley and coriander leaves 

Instructions

1. Preheat oven to 200C. Line a baking tray with baking paper. Place carrots, parsnip and onion on tray. Drizzle with oil and vinegar, season, then toss to coat. Bake for 45 minutes or until tender and browned, turning once or twice.
2. Meanwhile, toss couscous in a heatproof bowl with spices, sultanas and salt. Stir in 400ml boiling water until combine. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork.
3. Add oil, lemon juice and herbs and lightly toss. Serve topped with vegetables and scattered with nuts.