Roasted Leftover Vegetables with Couscous, Tahini & Chilli Cranberry
Roasted Leftover Vegetables with Couscous, Tahini & Chilli Cranberry Jazz up your veggie leftovers with an Eastern Mediterranean twist.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Serving platter
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)
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