Roast Vegetable Couscous

This roast vegetable couscous is delicious served with barbecued steak.

The ingredient of Roast Vegetable Couscous

• 1 red capsicum halved deseeded thinly sliced
• 1 green zucchini halved crossways cut lengthways into thin strips
• 1 brown onion halved cut into wedges
• 1 tbsp olive oil
• 190g 1 cup couscous
• 435ml 1 3 4 cups boiling water
• 2 tbsp fresh continental parsley leaves
• salt

The Instruction of roast vegetable couscous

• preheat oven to 220u00b0c line a large baking tray with non stick baking paper place the capsicum zucchini and onion on the tray drizzle with oil and toss to coat bake on top shelf of preheated oven for 20 minutes or until golden brown
• place the couscous in a heatproof bowl and pour over the boiling water while stirring with a fork cover and set aside for 5 minutes or until all the liquid is absorbed stir with a fork to separate the grains add the capsicum mixture and parsley and stir to combine taste and season with salt serve immediately

Nutritions of Roast Vegetable Couscous

fatContent: 174 47 calories
saturatedFatContent: 5 5 grams fat
carbohydrateContent: 0 5 grams saturated fat
sugarContent: 28 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 5 grams protein
sodiumContent: n a

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