Middle Eastern Veggie Pearl Couscous

• While the veggies are roasting, boil the kettle. 
• In a large saucepan, heat a drizzle of olive oil
over medium-high heat. Toast pearl couscous, 
stirring occasionally, until golden, 1-2 minutes. 
• Half-fill saucepan with boiling water, then add 
a pinch of salt. Bring to the boil, then simmer, 
uncovered, until tender, 10-12 minutes. 
• Drain and return to the pan with vegetable 
stock powder and a drizzle of olive oil. 

• While the couscous is cooking, roughly chop parsley. • Zest lemon to get a good pinch, then slice into wedges.

• Crumble cow's milk feta into a small bowl, then 
add Greek-style yoghurt. Season with salt and 
pepper and stir to combine. 

• In a large bowl, combine couscous, onion, 
parsnip, beetroot, parsley, lemon zest and a 
good squeeze of lemon juice.