4 small parsnips
3 red onions
2 red peppers
1 tsp each ground cumin , paprika, cinnamon and mild chilli powder
400g can chopped tomatoes
2 small handfuls soft dried apricots
2 tsp honey
250g Cous cous
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Heat oven to 200C/fan 180C/gas 6.
Peal the carrots, parsnip and onion and chop into chunks. Deseed and chop the pepper.
Place 1 tsp of olive oil in a large roasting tin. Add the veg and drizzle another teaspoon of olive oil over the veg. Roast for 30 minutes
Whilst the vegetable are roasting, fry the spices in a little oil for 1 minute allowing to sizzle.
Tip in the tomatoes, apricots and honey. Fill an empty tomato tin with water, add to the pan and simmer for 5 mins.
Remove roasting tin from oven and stir in the sauce from the pan and serve with cous cous.