2 onions, red if possible, 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 and pepper
Alternatively use any available autumn vegetables
FOR THE COUS COUS
1 500 gram pac cous cous
2 shallots finely chopped
1 liter hot vegetable stock
125 gram ready-to-eat dried figs, roughly chopped
125 gram ready-to-eat dried apricots roughly chopped
50 grams pine kernels, toasted
a pinch of all spice
zest and juice of 1 orange
2 heaped tablespoon chopped leaf parsley
seasoning
Serving Size : 6
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.