4 oz. couscous
4 Tbs. extra virgin olive oil
sea salt and freshly ground black pepper
1 tsp. harissa paste
2 parsnips, peeled & cubed
1 carrot, peeled & cubed
1 bulb fennel, white part only, sliced
juice of ½ a lemon
fresh cilantro, small handful roughly chopped
Put couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water.
For the vegetables, just toss them in oil and season with salt & pepper. Roast at 400 degrees for 35 min. Toss with lemon juice & herbs. Then toss with couscous.