1.5 kg scotch fillet roast
6 parsnips, trimmed and chopped
12 baby carrots, trimmed
2 red onions, peeled and quartered
1 bulb of garlic, halved horizontally
6 tbs seeded mustard
½ tsp salt
½ tsp pepper
¼ cup pan juices
4 tbs corn starch
½ cup water + 1 cup water
YIELD 4 servings
TIME 45 minutes
2 ¼cups boiling water
2 cups couscous
1 ½teaspoons salt, plus more as needed
2 lemons
2 teaspoons ground cumin
Freshly ground black pepper
⅓ cup extra-virgin olive oil, plus more as needed
½ cup thinly sliced radishes
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