Root vegetable & chickpea traybake with couscous

Name: Root vegetable & chickpea traybake with couscous
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300g parsnips; 300g carrots; 400g sweet potatoes; 150g brown onions; 1 × 400g tin chickpeas; 1 tsp (5g) smoked paprika; 1 tsp (5g) ground cumin; 300g couscous; 1 lemons; 3 tbsp (45ml) vegetable oil

Mediterranean45 mins£0.60 a portionVegan

Ingredients

Serves 4

Parsnips300g
Carrots300g
Sweet potatoes400g
Brown onions150g
Chickpeas1 × 400g tin
Smoked paprikastore cupboard1 tsp (5g)
Ground cuminstore cupboard1 tsp (5g)
Couscous300g
Lemons1
Vegetable oilstore cupboard3 tbsp (45ml)

Plus salt and pepper. About £2.40 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Cut 300g parsnips, 300g carrots, 400g sweet potato and 1 onion into chunks. Toss with 1 drained tin chickpeas, 3 tbsp oil, 1 tsp smoked paprika and 1 tsp cumin.
3
Roast for 35 minutes, turning halfway, until tender and golden.
4
Put 300g couscous in a bowl, pour over 400ml boiling water, cover for 10 minutes and fluff. Serve with the traybake and a squeeze of lemon.

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