Couscous and Root Vegetable Tray Bake
Lizzy loves having a variety of root vegetables delivered from her local veg box. Having this roasting in the oven makes the kitchen cosy on a cold winter’s day. She has used giant couscous here but regular couscous or another grain could be used. Best of all, with just one roasting tin there isn’t much washing up at the end of the meal!
Serves 2
INGREDIENTS
- 1 tablespoon oil
- 1 block of firm tofu, drained
- 1 onion sliced
- 2 cloves garlic sliced
- 4 carrots, roughly chopped
- 2 parsnips, roughly chopped
- salt and black pepper to taste
- 150g maftoul (giant couscous)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon paprika
- 1 teaspoon corn flour
- salt and pepper
- zest of a lemon
- handful of parsley, chopped
METHOD
Preheat the oven to 200°/Gas 6. Heat the oil in a roasting tin.
Rinse and drain the tofu and squeeze out the water. Cut into cubes and dust with the corn flour, salt and pepper.
Add the onions, garlic and chopped vegetables to the roasting tin with the tofu cubes. Roast for 20 minutes.
Then add the couscous, spices and about 100ml of water. Gently mix with a fork to combine and roast for a further 15 minutes.
Add the lemon zest and a handful of chopped parsley.
For details of cookery classes see www.ourlizzy.com or contact Lizzy on 01684 892 688. Lizzy also offers tailor made cookery sessions.