Roasted carrot and tomato couscous recipe

You don't have to be a vegetarian to enjoy a meat-free dinner. It's a great way to get lots of vegetables into your diet and this recipe gives you three of your five-a-day. Couscous is a wholegrain, making it better for you than white rice or pasta. By roasting the vegetables in the oven you also get a natural sweetness and deliciously chewy caramelised edges to the veg. Really you can use up any veg you've got in the fridge, plus some stand-by tins like sweetcorn and tomatoes. We've added some warming spices - cinnamon, cumin and coriander seeds - and then topped off the dish with natural yogurt. A great recipe for a cold winter's night.

Ingredients

• 1 onion, sliced
• 5 large carrots, sliced
• 1 tin chopped tomatoes
• 1 tin sweetcorn
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp cinnamon
• 1 tbsp rapeseed oil
• 1 tbsp white wine vinegar
• 4 tbsp natural yogurt
• 250g couscous
• 20g raisins
• 400ml boiling water

Method

1. Put the onion and carrots in a roasting dish, sprinkle over the spices, oil and vinegar and roast in a preheated oven (180°C/350°F/Gas Mark 4) for 20 minutes.
2. Add the tin of tomatoes and cook for a further 10 minutes.
3. Meanwhile boil a kettle, put the couscous and raisins in a Pyrex dish and pour over the water. Cover and leave.
4. Remove the vegetables from the oven and stir in the sweetcorn. Use a fork to fluff up the couscous, then divide amongst four bowls with the veg and top with natural yogurt.