Try this super easy Roast Veggies with Couscous, Goats Cheese & Pine Nuts, using the NEW Organic @redislandevoo! #roastveggies #redislandevoo #extravirginoliveoil #organic Ingredients 4 tbsp Red Island Organic Extra Virgin Olive Oil, plus extra if needed 400g parsnips chopped 250g baby carrots 2 garlic bulbs cut in half 150g cauli blossom pieces 200g red capsicum sliced 200g green capsicum sliced 200g yellow capsicum sliced 180g red onion 5g thyme sprigs 5g sage leaves Pinch of salt and pepper 2 cups couscous 2 cups boiling water 100g marinated goats cheese 4 tbsp toasted pine nuts Method Preheat fan-forced oven to 180°C. Place the parsnips, baby carrots and garlic in a large roasting tray. Drizzle generously with Red Island Organic Extra Virgin Olive Oil and season with sea salt. Roast for 30 minutes, tossing half way through. Remove from the oven and add the cauli blossom, capsicum, red onion and herbs. Drizzle with Red Island Organic Extra Virgin Olive Oil and season again. Return to the oven and roast for another hour, tossing occasionally, roasting until cooked through with golden edges. Add couscous to a large heatproof bowl. Add boiling water and then cover with a plate for 5 minutes. Remove plate and fluff the couscous with a fork. Drizzle the couscous with a few tbsp of Red Island Organic Extra Virgin Olive Oil from the veggie pan, season with salt and pepper and mix. Serve couscous topped with roast vegetables, goats cheese and toasted pine nuts.