2 purple kumara
2 red onions
1 tbsp finely chopped rosemary or thyme
sea salt and freshly ground pepper
olive oil (we used Delmaine’s Extra
Virgin Olive Oil)
1/2 cup instant couscous
1/2 cup boiling water
1/4 cup dried currants
1 tsp ground cumin
1 tbsp olive oil
finely grated zest and juice of 1 lemon
small handful flat-leaf parsley or mint,
Preheat the oven to 180˚C.
Peel all vegetables and cut into large chunks. Place in roasting dish and toss with olive oil and rosemary, then season well with salt and pepper. Roast for 40 minutes, turning occasionally. Set aside.
Couscous: Combine all ingredients except herbs in a large heatproof bowl and season with salt and pepper. Cover with cloth and leave for 10 minutes. Uncover and fluff with a fork.
Gently combine herbs and warm roastedvegetables. Transfer to serving platter.