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  • I make cous cous with the juice from roasted vegetables; butternut squash, carrot, red pepper, onion, rosemary, garlic, chilli... Cover the veggies as they're roasting and you'll get lots of lovely stock, obvs drizzle loads of olive oil on beforehand as well... It's delicious... Some slow cooked lamb on the side would make it even more amazing... #imho

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