This is a recipe that can work as either a main vegetarian meal or as a great way of pepping up your veg with a Sunday roast. I love honey roasted veg, especially when they caramelize and tinge with a little burn, but the addition of ras el hanout takes them to an entirely new level.
Preheat the oven to 220°C/fan200°C/gas 7.
Line a roasting tin with grease proof paper and add the trimmed veg and garlic. Mix the honey, 2 tablespoons of olive oil and ras el hanout together and then drizzle all over the veg. Give it all a good shake and make sure it is well coated. Roast in the oven for about 40 minutes, turning occasionally, until tender and caramelized.
If preparing as a main meal you will need to start prepping the cous cous about 10 minutes before the veg comes out of the oven. Place the cous cous in a bowl with a tablespoon of olive oil and stir through. Pour in the hot vegetable stock and cover with a clean tea towel. After about 5 minutes the liquid should have been absorbed, fluff the cous cous up with a fork, add a tablespoon of olive oil, the lemon juice, season to taste and divide between 4 plates. Top with the roasted veg and add a dollop of natural yogurt if using.
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