Ingredients
Serves4
Metric and US measurements are approximate conversions; ingredient densities vary. Double-check temperatures and cooking times when changing portions.
Method
1
Heat oven to 210°C (190°C fan). Chop vegetables and toss with oil; roast 25–30 minutes until tender.
2
Put couscous in a bowl and pour over hot stock. Cover for 5 minutes, then fluff.
3
Toss roast vegetables with couscous, lemon juice and parsley.
4
Season and serve warm or cool.
Food safety: ensure poultry is fully cooked, handle raw meat separately, and check packaging for allergens. Times are estimates and ovens vary.