Roasted Root Vegetables with a Sticky Marmalade Glaze, Couscous & Harissa Yoghurt | Mackays

Ingredients

• 300g carrots, scrubbed and halved or quartered lengthways
• 300g parsnips, scrubbed and halved or quartered lengthways
• 2 beetroots, peeled and cut into wedges
• 2 small red onions, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 tablespoons harissa (or to taste)
• 2 tablespoons Mackays Sweet Navelina Orange Marmalade
• Juice ½ lemon
• Salt & Black Pepper
• 300g couscous
• 300ml water
• ½ teaspoon ground turmeric
• 2 tablespoons olive oil
• Small bunch flat leaf parsley, large stalks removed and roughly chopped
• ½ pomegranate, deseeded, reserve some seeds for the top
• 200ml Greek yoghurt
• 1 small clove garlic, finely chopped or grated
• 1 teaspoon harissa paste