Enjoy this delicious salad, packed with root veg, roasted figs and goats' cheese, it's quick to make and delicious to eat.
Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots, parsnips, onion and garlic with 2tbsp of oil, then tip out into a large roasting tray. Season and roast for 15 minutes, adding the figs and most of the thyme for the final 5 minutes.
Meanwhile, put the couscous in a large bowl and then pour over the hot stock. Leave covered for 5 minutes. Once the water has been absorbed, season and stir through three quarters of the roasted vegetables.
Pile the couscous onto a serving plate and top with the remaining vegetables. Crumble over the cheese, scatter with the remaining thyme and drizzle over the honey.
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