Recipe for Griddled Autumn Vegetables with Mustard Sauce and Fruity Cous

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Yield:

6 servings

Ingredients:

Amount	Ingredient
2 x	Onions, red if possible, cut into wedges
5 x	Carrots, quartered
4 x	Parsnips, halved
8 sm	Potatoes, halved
2 x	Bulbs fennel, halved
1 x	Aubergine or 1 butter nut squash
2 lrg	Leeks, cut into chunks diagonally
2 lrg	Courgettes, cut into chunks diagonally
4 sprg	rosemary
4 sprg	thyme
	Olive oil
	Sea salt and pepper
	Alternatively use any available autumn vegetables
	----------------- FOR THE COUS COUS ----------------
1 x	500 gram pac cous cous
2 x	Shallots finely chopped
1 lt	Hot vegetable stock
125 gm	Ready-to-eat dried figs, roughly chopped
125 gm	Ready-to-eat dried apricots roughly chopped
50 gm	Pine kernels - toasted
	A pinch of all spice
	Zest & juice of 1 orange
2 x	Heaped tbsp chopped leaf parsley

Instructions:

Instructions: 1 Heat the griddle pan, place a layer of vegetables on the pan and cook on all sides until charred and softened. When the first batch is cooked, remove and keep warm and continue to cook the vegetables. Toss in olive oil and sprinkle with sea salt and pepper. Keep warm.

2 Put the cous cous and shallots in a bowl. Pour over the boiling stock and stand for 15 minutes until absorbed.

3 Mix in the rest of the ingredients and season generously. Serve the griddled vegetables on a bed of cous cous, garnished with chopped parsley.

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