Baked Cous Cous and Roasted Vegetables with Creamy Garlic Dressing

When in doubt, roast something.

This is a very easy and tasty dish for a howling cold day.

Root vegetables, peeled and chopped into small cubes. For four adults (with left overs) I did:
4 small potatoes
2 large carrots
2 large parsnips
2 medium onions
2 peppers
But almost anything will do. If you reduce the quantity of vegetables then compensate with extra Cous Cous.

6 tablespoons olive oil

2 pints stock (home made) or half stock, half white wine
4 servings of Cous Cous (according to the packet)

1/2 cup cashews, soaked for at least four hours in 1 cup soy milk
2 cloves crushed garlic
Pinch of salt
1 tablespoon lemon juice
2 tablespoons Harissa (optional) or Sirracha
Put the cashews to soak in the morning.
Pre heat the oven to 200c.
Mix the vegetables with the oil and roast for around one and a half to two hours, stirring regularly.
Add stock and Cous Cous, stir well, cover and return to the oven for approximately half an hour. The Cous Cous should be plump and fluffy.
While the Cous Cous is cooking, whizz the soaked cashews, soy milk, garlic, lemon and salt until smooth.
Serve with Harissa and garlic dressing on the side, so people can add their own to taste.