Winter is well and truly upon us now so if you're anything like me, you'll want all the hearty and warming foods to stay cosy in these temperatures. If so you should absolutely give this roasted couscous skillet recipe a go! It's packed full of seasonal vegetables but made a little more exciting by adding the couscous and loads of oriental spices as well as my favourite for adding a special touch: pomegranate seeds.

Here's what you'll need:

Preheat your oven to 200°C.

Cook your couscous in the vegetable stock according to package instructions.

Chop all the vegetables and place in a bowl, add about a tablespoon of olive oil as well as all the spices to taste. Stir well until all the vegetables are covered in the spice mixture then place in your skillet or other ovenproof dish and roast in the oven for about 20 minutes or until the carrots and parsnips can be easily pierced with a fork.

Once your couscous is ready, fluff it up with a fork, then add a teaspoon of harissa paste and stir well until it's evenly coated. 

Add the couscous to the skillet and roast for another 5 to 10 minutes.

Serve with a sprinkling of pomegranate seeds and some parsley.

This is a super quick and easy to make autumn/winter dinner that's not only delicious but also packed full of healthy ingredients to fight off any colds and flus!

If you like this recipe leave me a comment and share the recipe with all your friends :)