Serves 2
Ingredients
2 Large Carrots, cut into3cm pieces (s)
2 Large Parsnips cut into 3cm pieces (f)
2 large Onions, cut into quarters (s)
100g Couscous
150g (drained weight) Tuna in spring water (p)
200ml Stock made with Veg stockpot & water
Chilli Flakes
Schwartz “Spicy season-all”
Salt & Pepper
Method
Spray an oven-proof tray with Fry Light and arrange the veg on the tray spray them with Fry Light and sprinkle with “Spicy season-all” spice. Place in a pre-heated oven at 180c and cook for 10 ins, remove and turn the veg over, spray again with Fry Light and return to the oven for a further 20 mins or until the veg is cooked.
In the meantime make the stock for the Couscous, Put the Couscous, a sprinkling of chilli flakes & salt & pepper, mix with stock, cover with Clingfilm and set to one side.
After about 10 mins open the Clingfilm and add the drained Tuna, mix well and leave to cool.
Serve with the roasted veg and the Couscous.
