Israeli Cous Cous with roasted vegetables

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Ingredients

500g Israeli Cous Cous
200gr Apricots
1Preserved Lemon
1/4 Bunch  Each Parsley,Mint,Coriander
3no Peppers
3no courgette
2no red onion
50ml olive oil

Method

1. Cook Israeli cous cous in a north African Broth, (1 ltr vegetable stock, 2 tbsp roasted fennel seeds, 2 sprigs mint, 2 tbsp ground coriander, 2 tbsp turmeric and garlic.)
2. Cut peppers, courgettes and red onion into 15mm dice and roast in a medium to hot oven until caramelized, take out and allow to cool.
3. Finely slice the apricots and preserved lemons.
4. Pick and finely chop parsley, mint and coriander.
5. Combine all ingredients with the couscous and drizzle with olive oil, mix until all the couscous is lightly coated in the oil.

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