Roasted Leftover Vegetables with Couscous, Tahini & Chilli Cranberry - Ainsley Harriott

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)