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Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous

A home-style Griddled Autumn Vegetables With Mustard Sauce and Fruity Cous Cous made with Red Onions Cut Into Wedges, Carrots Quartered, Parsnips Halved, Small Potatoes Halved, and Bulbs Fennel Halved. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 5
• 4
• 8
• 2
• 1
• 2
• 2
• 4 sprig
• 4 sprig
• Olive Oil
• Sea Salt
• Pepper
• 500 g
• 2
• 1 l
• 125 g
• 125 g
• 50 g

Method (preview)

1. 1

   Heat the griddle pan, place a layer of vegetables on the pan and cook on all sides until charred and softened.

2. 2

   When the first batch is cooked, remove and keep warm and continue to cook the vegetables.

3. 3

   Toss in olive oil and sprinkle with sea salt and pepper.

4. 4

   Keep warm.

5. 5

   Put the cous cous and shallots in a bowl.

6. 6

   Pour over the boiling stock and stand for 15 minutes until absorbed.

7. 7

   Mix in the rest of the ingredients and season generously.

8. 8

   Serve the griddled vegetables on a bed of cous cous, garnished with chopped parsley.