Roast Vegetables With Couscous

This roast vegetable and couscous combination is the perfect side for the Sunday roast.

The ingredient of Roast Vegetables With Couscous

• 1 large red capsicum quartered deseeded
• 1kg butternut pumpkin peeled
• 1 large red onion peeled root intact
• 6 yellow squash quartered
• 3 roma tomatoes quartered lengthways
• 2 tbsp olive oil
• 1 cup massel vegetable liquid stock
• 1 cup couscous
• 1 lemon rind finely grated juiced
• 1 tbsp extra virgin olive oil
• 400g can chickpeas drained rinsed
• 1 2 cup flat leaf parsley leaves chopped

The Instruction of roast vegetables with couscous

• preheat oven to 200c cut capsicum and pumpkin into 4cm pieces cut onion into 8 wedges place in a large roasting dish with squash and tomatoes
• drizzle oil over vegetables and season with salt and pepper toss to coat roast turning once for 45 minutes or until tender
• pour stock into a saucepan cover and bring to the boil add couscous stirring once remove from heat stand covered for 5 minutes transfer to a large bowl add lemon rind juice and oil stir with a fork add chickpeas parsley and salt and pepper mix well serve with roast vegetables

Nutritions of Roast Vegetables With Couscous

fatContent: 487 321 calories
saturatedFatContent: 16 5 grams fat
carbohydrateContent: 2 8 grams saturated fat
sugarContent: 62 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 17 2 grams protein
sodiumContent: 5 milligrams cholesterol

Share this post