Roasted Veggies with Creamy Couscous and Coriander Pesto Dressing

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss kumara, parsnip, carrot and red onion with balsamic vinegar and a drizzle of olive oil on prepared tray. Season well with salt and pepper. Add unpeeled garlic cloves to tray and bake for 20–25 minutes, or until vegetables are golden and cooked through. Turn once during cooking.
3. Heat oil in a pot on medium heat. Finely dice shallot and cook with lemon zest and a pinch of salt for 1–2 minutes, until soft. Add spice mix and cook for 30 seconds. Add couscous, water and salt to pot.
4. Bring couscous to the boil and simmer on low for about 4 minutes. Stirring occasionally until the couscous has absorbed all water, but is still moist and creamy.
5. Remove from heat, cover and set aside for 3 minutes. Add first measure of feta to couscous and stir gently to combine. Season to taste with salt and pepper.
6. Once roasted root vegetables are cooked, remove garlic cloves from tray and squeeze flesh out of skin. In small bowl, mash or finely dice cooked garlic flesh and mix with coriander pesto, lemon juice and water. Toss baby kale leaves through roasted vegetables to wilt slightly.
7. Spoon creamy couscous onto plates and top with roasted root vegetables. Drizzle over coriander pesto dressing and top with remaining crumbled feta and almonds. Squeeze over a wedge of lemon.