Cous-cous with Caremelized vegetables and Ras el Hanout
1-2 tsp Henry Langdon Ras el Hanout - to taste
1 cup cous-cous
1 cup vegetable stock or water
2 tbls butter/margarine
Pumpkin, carrot, onion, garlic, parsnip, eggplant, capsicum, sweet potato , swede, turnip
Peel and chop your selection of vegetables. Gently toss with oil, then roast in a medium oven until brown and tender.
While the vegetables are cooking, prepare the cous-cous according the the manufacturers instructions, then add the Henry Langdon Ras el Hanout and the caramelized vegetables. Gently fold together and serve.
This can be served alone or a a side dish at a more formal meal.