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Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous Cous

2 red onions, cut into wedges
5 carrots, quartered
4 parsnips, halved
8 small potatoes, halved
2 bulbs fennel, halved
1 aubergine or 1 butter nut squash
2 large leeks, cut into chunks diagonally
2 large courgettes, cut into chunks diagonally
4 sprigs rosemary
4 sprigs thyme
olive oil
sea salt

500 gram couscous
2 shallots finely chopped
1 liter hot vegetable stock
125 gram dried figs, roughly chopped
125 gram dried apricots, roughly chopped
50 grams pine kernels, toasted
pinch allspice
zest and juice of 1 orange
chopped leaf parsley

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