Instructions

1. Preheat the oven to 200°C.
2. Peel the carrots, cut them into 1 cm thick slices. Scatter them in a roasting dish, drizzle with half of the oil then roast for 10 minutes.
3. Meanwhile peel the beetroots then cut them into four wedges.
4. Take the roasting tray out of the oven. Add the carrots. Drizzle with the remaining oil and the honey. Dust with the cinnamon. Use a silicon brush to make sure all the vegetables are evenly covered.
5. Bake for another 10-15 minutes until the vegetables are tender.
6. Meanwhile, put the couscous into a heatproof bowl. Pour 200 ml of boiling water over the couscous, cover with a plate and let it steam for 5 minutes. Loosen the grains with a fork and transfer to a large serving dish.
7. When the vegetables are tender, add them to the couscous together with the cooking juice.
8. Add the orange zest & juice, then the chopped dill. Season to taste with salt & pepper, then toss everything well.
9. Serve warm or at room temperature.