• 2 tablespoons vegetable oil
  • 1 teaspoon coriander seeds
  • 2 parsnips chopped into similar size chunks to the above cubes
  • 2 tablespoons honey
  • 1 cup pearl couscous
  • coriander leaves
  • 100g greek yoghurt
  • 1 lemon, zested and juiced

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Heat the oil in a large saucepan. Add the onions, cumin seeds and the coriander seeds. Cook over a medium heat until soft and lightly browned.
Add the sweet potato, butternut squash, parsnip, honey, butter and stock.
Bring to the boil and then reduce heat and allow to simmer for 15 minutes. Add the pearl couscous and keep cooking until the veggies are soft and the liquid has reduced, roughly another 15 minutes.
Stir in the chickpeas and the spinach and cook for a few more minutes allowing the spinach to wilt.
Remove from the heat while prepare the dressing and garnish before serving.
Simply mix the juice and zest of your lemon with the yogurt and serve in a jug to be poured over the veggies.
Chop up you coriander and mint leaves to sprinkle over the veg when served.