Roasted Leftover Vegetables with Couscous, Tahini & Chilli Cranberry
Jazz up your veggie leftovers with an Eastern Mediterranean twist. Great for a veggie main or a side to cold meats. If you don’t have any tahini then shop-bought hummus works well too.
Method
Preheat the oven to 200°C/180°C fan/gas 6.
Put the roast vegetables and thyme sprigs on a roasting tray, drizzle with a little olive oil and squeeze over some lemon juice.
Toss to coat and add the thyme. Roast for 15-20 minutes to heat through and until nice and crispy. Remove from the oven and allow to cool a little.
Meanwhile prepare the couscous according to the packet instructions.
In a small bowl mix together the yoghurt and tahini. Add lemon juice to taste and season.
Loosen the cranberry sauce with a little water if needed and mix in the chilli flakes.
Stir the couscous through the vegetables in the tray. Dot with dollops of tahini yoghurt, drizzle with the cranberry sauce and scatter over the pine nuts. Serve at the table either as a veggie main or as a side to cold meats.
Ingredients
- 500g leftover Christmas roast veg (parsnips, sprouts and carrots)
- olive oil, for drizzling
- 2 sprigs of thyme, leaves picked
- ½ lemon, for squeezing
- 1 x packet of Ainsley Harriott Spice Sensation Couscous
- 2 tbsp pine nuts or pistachios, toasted
- 3 tbsp Greek or plant-based Greek-style yoghurt
- 2 tbsp tahini
- ½ lemon for squeezing
- 2 tbsp leftover cranberry sauce
- ¼ tsp dried chilli flakes (or a teaspoon of chilli sauce)