Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams pearl couscous
- 1 2/3 cup vegetable stock
- 1 small red onion, peeled and diced
- 1 large capsicum, diced
- 80grams butternut squash, diced
- 80grams zucchini, diced
- 80grams broccoli, chopped
- 50grams carrot, peeled and chopped
- 2tablespoons olive oil
- 1 pinch cracked black pepper
- 1 pinch salt
Nutrition per serving
2020kJ / 482Cal
2020 Kilojoules or 482 Calories
23% of daily energy intake*
Protein
14.6grams
Fat
10.1grams
Carbs
83.2grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A smooth couscous side with chunky and smoky roast vegetables.
Method
Step 1 of 6
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 6
Toss the vegetables with the olive oil and place on a baking tray.
Step 3 of 6
Roast in the oven for 20 minutes.
Step 4 of 6
Place the couscous and 400ml of the vegetable stock in a pot and bring to the boil, allow to simmer for 25 minutes.
Step 5 of 6
Once the pearl couscous is cooked, remove from the heat and allow to cool slightly.
Step 6 of 6
Combine the couscous with the roast vegetables, toss well before serving.
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