Roast Vegetables with Couscous from The French Kitchen: A Cookbook by Joanne Harris and Fran Warde

Ingredients

• 1 red chilli, finely sliced (seeds included if you like the heat)
• ½ tsp ground cinnamon
• ½ tsp paprika
• 2 parsnips, cut into chunks
• 3 carrots, cut into chunks
• 3 cloves of garlic, crushed, peeled and chopped
• 2 shallots, peeled
• 2 onions, peeled and cut into wedges
• 4 tbsp olive oil, plus a little extra to serve
• a bunch of coriander, chopped
• ½ tsp coriander seeds, crushed
• ½ tsp cumin seeds, crushed
• 2 courgettes, thickly sliced
• 500 g plum tomatoes, skinned
• a bunch of flat-leaf parsley, chopped
• 4 cardamom pods, crushed
• a dash of balsamic vinegar
• sea salt
• freshly ground black pepper
• 450 g couscous
• 75 g butter
• large pinch of saffron